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.
- 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.
- 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.