MINESTRONE SOUP

My husband goes crazy for this soup.  He’s all about the chunky vegetables and the Italian seasoning.  It’s a hearty full-bodied soup that is filling and satisfying enough for lunch or dinner.  Serve this with a delicious wedge of sourdough bread or a few slices of crusty French baguette.

Instant Pot:

Place all ingredients in Instant Pot and stir well.  Make sure Instant Pot is on “seal” and press “manual” or “pressure cook”.  Set the time at 10 minutes and let the Instant Pot sit (natural release) for 10 minutes.

Stove top:

Place all ingredients in pot on high stirring occasionally until boiling.    Turn down heat, simmer and cook with lid slightly on until vegetables are fork tender and macaroni is cooked.

 

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MINESTRONE SOUP

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (Instant Pot Method)
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: main/side/starter
  • Method: Instant Pot/Stove Top
  • Cuisine: Italian

Description

My husband goes crazy for this soup.  He’s all about the chunky vegetables and the Italian seasoning.  It’s a hearty full-bodied soup that is filling and satisfying enough for lunch or dinner.  Serve this with a delicious wedge of sourdough bread or a few slices of crusty French baguette.


Ingredients

Scale
  • 2 medium Yukon Gold Potatoes, peeled and cut into bite-sized cubes
  • 1 medium onion, finely chopped
  • 3 celery stalks, chopped
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 2 carrots, cubed
  • 1398 ml can organic peeled tomatoes, cut into smaller pieces
  • 1398 ml can butter beans with aquafaba
  • 1 tablespoon organic tomato paste
  • 2 garlic cloves, crushed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 11.36 litre (48 fl oz)  can of tomato juice
  • 1 bay leaf
  • ½ cup gluten-free macaroni

Instructions

Instant Pot:

  1. Place all ingredients in Instant Pot and stir well.
  2. Make sure Instant Pot is on “seal” and press “manual” or “pressure cook”.
  3. Set the time at 10 minutes and let the Instant Pot sit (natural release) for 10 minutes.

Stove top:

  1. Place all ingredients in pot on high stirring occasionally until boil.
  2. Turn down heat to a simmer and cook with lid slightly on until vegetables are fork tender and macaroni is cooked.

Notes

This soup can be frozen up to 3 months.

Other soup recipes:

SPLIT PEA SOUP

LENTIL SOUP

ROMANO BEAN SOUP

 

Keywords: Vegan soup, gluten-free soup, minestrone soup, easy soup, Instant Pot soup, oil free recipe

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