This vegetarian Instant Pot Minestrone Soup with pasta and beans is a fast and healthy weeknight dinner that can be made in under 30 minutes. Cozy and comforting and perfect with a glass of Cabernet Sauvignon.
Here’s another Make Life Simple Recipe that can be made ahead and portioned out for midweek meals. – cozy, warming Instant Pot Minestrone Soup. Loaded up with veggies, 2 kinds of beans and pasta, this version is vegan and gluten-free adaptable. But it’s the fennel bulb that makes this Minestrone Soup special – giving it a unique and delicious complexity, really elevating it!
It’s topped with vibrant Gremolata– a zesty Italian herb sauce that enlivens and brightens stews and soups. A good thing to have on hand, for which you’ll find a multitude of uses. 
Vibrant Gremolata gives it a burst of flavor- an Italian herb sauce made parsley, garlic, lemon zest and olive oil.
Keep it vegan or add a little pecorino or parmesan for extra richness.
I love how simple and easy this recipe is and how the addition of fennel gives it that extra layer of flavor that elevates the dish!
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Instant Pot Minestrone
- Total Time: 25 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
A hearty, flavorful Italian soup perfect for a busy weeknight. Ready in under 30 minutes!
Ingredients
- 1 tbsp olive oil
- 1 onion
- 4-6 cloves garlic
- 1 large fennel bulb
- 2 cups (473 ml) chopped carrots
- 2 cans (6 cups) beans
- 1 14 ounce can (411 g) diced tomatoes
- 4 cups (946 ml) veggie or chicken stock
- 2 cups (473 ml) water
- 1 cup (237 ml) dry penne pasta
- 2 tsp kosher salt
- 0.5 - 1 tsp chili flakes
- 1 tsp italian seasoning
- a couple handfuls chopped lacinato kale
- Salt
Instructions
- For the Soup:
- In an Instant Pot, sauté onion and garlic in oil while chopping the remaining vegetables, adding them as you go.
- Add fennel, carrots, beans, diced tomatoes, water or stock, salt, chili pepper, and Italian seasoning.
- Stir in dry pasta and optional lacinato kale.
- Set the Instant Pot to high pressure for 10 minutes.
- Make the Gremolata while the soup cooks.
- After 10 minutes, manually release the pressure (cover the pressure release valve with a kitchen towel to reduce steam).
- Serve in bowls with Gremolata, crusty bread, and grated pecorino cheese (optional).
Notes
- For a richer flavor, use homemade vegetable stock instead of store-bought.
- If you don’t have lacinato kale, substitute with spinach or other hearty greens.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What type of beans can I use in this Instant Pot Minestrone?
You can use any combination of beans, but this recipe specifically includes two kinds. Popular choices are cannellini beans and kidney beans.
How does the fennel bulb affect the flavor of the Minestrone?
The fennel bulb adds a unique complexity and elevates the overall flavor of the soup, providing a subtle anise-like taste that enhances the vegetable medley.
Can I make the Gremolata ahead of time for this recipe?
Yes, you can prepare the Gremolata in advance and store it in the refrigerator; it will maintain its vibrant flavor and can be used to brighten up the Minestrone when serving.
