Description
Vegetarian Pressure Cooker Minestrone Soup is a healthy recipe full of fiber, flavor and other good-for-you nutrition! Cozy up and enjoy a warm bowl on a chilly day.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 small onion, minced
- 2 cloves garlic, minced
- 1/2 small zucchini, diced
- 1 stalk celery, diced
- 1/4 cup grated or matchstick carrots
- 1 cup cut green beans (if choosing canned opt for no salt added, then drain and rinse)
- 1 can (15 oz) reduced sodium red kidney beans, drained and rinsed
- 1 can (15 oz) reduced sodium great northern beans (or other white beans), drained and rinsed
- 1 can (14.5 oz) no salt added diced tomatoes
- 1 Tablespoon minced fresh parsley
- 1 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups reduced sodium vegetable broth
- 1 1/2 cups water
- 1/2 cup small shells pasta
- 2 cups fresh baby spinach, chopped
- shredded parmesan cheese, for serving (omit if vegan)
Instructions
- Using the saute function, add the olive oil and onion. Cook for 2 minutes then add the garlic. Cook an additional 1 minute. Turn off the saute mode.
Add in the zucchini, celery, carrots, green beans, kidney and great northern beans, diced tomatoes, parsley, oregano, basil, thyme, salt and pepper. Stir well. Pour in the vegetable broth, water and pasta shells. - Seal the lid on the pressure cooker. Cook on high for 6 minutes (it will take a little while to come to pressure before the actual cooking time begins). Once the timer is done, natural release the pressure for 5 minutes, then turn the valve to release the remaining pressure.
- Once the pressure is fully released, remove the lid and stir in the chopped spinach. Place the lid back on (do not need to seal) for 3-5 minutes, or until the spinach is wilted. Adjust seasonings as needed. Top with parmesan cheese, if desired. Enjoy!
Notes
(Note: In the recipe video, I have doubled the recipe. The written recipe instructions below only make ~8 cups of soup compared to ~16 cups in the video.)
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg