This soup can be made in the instant pot or on the stovetop. Minestrone is full of delicious vegetables. This recipe contains onions, garlic, zucchini, celery, carrots, and spinach; so many vitamins and nutrients.

I use my instant pot most of the time when I make soup. I can just dump it in and stir once and forget about it. I love that.

For this soup, when making it on the stovetop you will have to wait until the stock comes to a boil and then add your pasta.

If you choose not to add pasta for this soup, you can add two canned of beans instead. I always buy low sodium organic canned beans. I would love to use dry beans but honestly, it’s much easier for me to use the canned.

Using an instant pot for soup is easy!


Prep Time5 mins
Cook Time6 mins
Course: Soup
Cuisine: Italian
Keyword: no oil, soup, vegan, vegetarian, beans, instant pot, whole food plant-based
Servings: 6


  • 1/3 cup onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can cannellini beans
  • 1 celery stalk, diced
  • 2 carrots, peeled and diced
  • 1 zucchini, diced
  • 2 tbsp tomato paste
  • 2 cups fresh spinach, chopped
  • 8 cups vegetable stock, low sodium
  • 1 cup uncooked pasta, I like to use red lentil pasta in soups
  • 1 tsp Italian seasoning
  • 5 fresh basil leaves, chopped


For instant pot:

  • Add all ingredients to the instant pot.
  • Stir.
  • Set to soup setting for 6 minutes.
  • Do a quick release and serve.

For the stovetop:

  • Add all ingredients except pasta to a stockpot over medium-high heat.
  • When it comes to a boil, add pasta.
  • Reduce heat and simmer for 10 minutes or until pasta is done.

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