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Rich, tomatoey Minestrone Soup recipe loaded with vegetables, beans, and shell pasta. If you like Olive Garden Minestrone Soup, you’ll love this easy copycat recipe made for Instant Pot or stove.

Minestrone soup in white bowl with parmesan and parsley garnish

Vegetable minestrone should be a staple in anyone’s healthy meal rotation. This classic minestrone includes vegetables, tomatoes, broth, beans, and pasta and couldn’t be easier to make. Nothing beats the comfort of dunking French bread into this rich, tomato-y, veggie-loaded soup.

MINESTRONE SOUP RECIPE KEY INGREDIENTS

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  • olive oil – or any preferred oil
  • carrots
  • celery
  • onion – I used red onion but any onion will work
  • zucchini
  • garlic – fresh garlic recommended
  • beans – I used white and red kidney beans
  • pasta – I use shell pasta for stove or Instant Pot minestrone
  • canned tomatoes – I prefer crushed tomatoes for their consistency
  • vegetable broth – or chicken broth
  • Italian seasoning
  • oregano – optional, but recommended
  • salt and pepper
  • fresh parsley (or spinach or kale)

DIFFERENCE BETWEEN VEGETABLE MINESTRONE AND VEGETABLE SOUP

Minestrone soup is a vegetable soup with a tomato base, pasta, and beans. These ingredients add volume, texture, fiber, and nutrients! Minestrone also has a tomato base, often making it a thicker than a broth-based vegetable soup recipe.

WHAT PASTA DO I USE FOR MINESTRONE SOUP?

You can use any pasta for vegetable minestrone recipes. I used shell pasta for this recipe because it cooks faster than most pasta shapes. Since the pasta is cooked right in the soup, it’s best to use a quicker-cooking pasta to prevent overcooking the vegetables. The kids really love these Fideo pasta noodles too!

INSTANT POT MINESTRONE SOUP STEPS

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  1. saute veggies – onion, carrot, celery, zucchini, and garlic
  2. add other ingredients – beans, tomatoes, pasta, broth, seasonings
  3. pressure cook – takes about 20 minutes total
  4. pressure release – quick pressure release QPR (prevents overcooked pasta)

STOVE-COOKED MINESTRONE STEPS

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  1. saute veggies – onion, carrot, celery, zucchini, and garlic
  2. add other ingredients – beans, tomatoes, pasta, broth, seasonings
  3. bring to boil
  4. simmer – until pasta is fully cooked

HOW TO SEASON MINESTRONE SOUP

The most convenient way to season minestrone is to use dried Italian seasoning early in the cooking process. Italian seasoning usually includes marjoram, basil, rosemary, thyme, oregano, savory, and sage. I like to add extra oregano to my minestrone soup, but that’s because I’m crazy for the flavor. Classic minestrone recipes often include fresh basil or parsley before serving. I like to add chopped parsley and lots of it!

WHAT TO SERVE WITH MINESTRONE

This minestrone has a ton of flavor and texture on its own. It can be customized with these accents when serving.

  • easy homemade croutons
  • easy French bread recipe
  • cayenne pepper, hot sauce, Italian chili oil
  • Parmesan cheese
  • lemon juice or lemon zest
  • fresh herbs like basil, oregano, or thyme

Minestrone soup in white bowl with parmesan and parsley garnish

MINESTRONE VARIATIONS

  • add other vegetables like broccoli, cauliflower, or green beans
  • add rotisserie chicken or baked chicken
  • top with homemade croutons

RECOMMENDED TOOLS

  • chef knife and cutting board
  • can opener
  • Instant Pot or 3.5-quart soup pot
  • stirring utensil
  • serving ladle
  • airtight storage containers

Minestrone Soup Recipe [Instant Pot or Stove]

Rich, tomatoey Minestrone Soup recipe loaded with vegetables, beans, and shell pasta. If you like Olive Garden Minestrone Soup, you’ll love this easy copycat recipe made for Instant Pot or stove!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yield: 12 1-cup servings

INGREDIENTS

  • 2 Tbsp Olive Oil
  • 1/2 medium Onion diced
  • 2 stalks Celery chopped
  • 3 medium Carrots chopped
  • 3 cloves Garlic chopped
  • 1 Zucchini sliced
  • 1 15 oz can Red Kidney Beans rinsed and drained
  • 1 15 oz can White Kidney Beans rinsed and drained
  • 1 cup Pasta Shells
  • 1 tsp dried Oregano or 2 tsp fresh oregano
  • 1 tsp dried Italian Seasoning
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 6 cups Vegetable Broth
  • 1 28 oz can Crushed Tomatoes or diced tomatoes (keep juice)
  • 2 cups Parsley (chopped) or spinach or Kale

RECIPE VIDEO

RECIPE INSTRUCTIONS

Instant Pot minestrone soup recipe instructions

  • Select “Sauté” on the Instant Pot and heat OLIVE OIL.
  • When the display reads “Hot”, add ONION, CELERY, CARROTS, GARLIC, and ZUCCHINI. Sauté a few minutes until slightly tender, stirring as needed.
  • Press “Cancel” on the Instant Pot.
  • Add BEANS, PASTA, SEASONINGS, BROTH, and TOMATOES (with juice) to the pot. Stir to combine.
  • Secure the lid and turn the pressure release valve to “Sealing”. Select “Manual” or “Pressure Cook” and set the Instant Pot on “High” pressure for 1 minute (yes, only 1 minute…this prevents overcooking the pasta)

    Note: if you use a thicker pasta like macaroni, penne, bowtie, etc, use a 2 min pressure cook time.

  • When the cook cycle completes, carefully flip pressure release valve to the “Venting” position for Quick Pressure Release (QPR). Caution: stand away from the pot because the steam shoots out. It takes several minutes to release all steam. Wait until the float valve drops before attempting open the lid.
  • Once opened, taste test the pasta. If you want it super soft, press “Saute” to continue cooking soup until pasta softens to your liking.
  • Before serving, stir in PARSLEY (or spinach or kale). Allow to rest long enough to wilt greens.

Minestrone soup stove instructions

  • Heat OLIVE OIL in a 3.5 quart soup pot over medium-high heat.
  • Add ONION, CELERY, CARROTS, GARLIC, and ZUCCHINI. Sauté a few minutes until slightly tender, stirring as needed.
  • Add BEANS, PASTA, SEASONINGS, BROTH, and TOMATOES (with juice) to the pot. Stir to combine.
  • Turn heat to HIGH and bring soup to a boil. Turn heat to medium-low and simmer 10-15 minutes until pasta is tender.
  • During the last five minutes of cooking, stir in PARSLEY (or spinach or kale).

Serving and storage instructions

  • Serve minestrone warm. Garnish with optional lemon zest, Parmesan cheese, chopped parsley, and croutons.
  • Store minestrone in an airtight container up to 5 days in the refrigerator or up to 90 days in the freezer.
  • Note: The pasta noodles will continue to soak up liquids as the soup cools. Feel free to add more broth to the soup as needed during the reheat.
Tried this recipe? I’d love your review! Visit the comments below and tell me how it went.

Recipe Notes

What pasta do I use for minestrone soup?
You can use any pasta for vegetable minestrone recipes. I used shell pasta for this recipe because it cooks faster than most pasta shapes. Since the pasta is cooked right in the soup, it’s best to use a quicker-cooking pasta to prevent overcooking the vegetables.

What to serve with minestrone soup

This minestrone has a ton of flavor and texture on its own. It can be customized with these accents when serving.

  • easy homemade croutons
  • easy French bread recipe
  • cayenne pepper, hot sauce, Italian chili oil
  • Parmesan cheese
  • lemon juice or lemon zest
  • fresh herbs like basil, oregano, or thyme

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 688mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3709IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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