Easy Minestrone Soup - Instant Pot & Stove

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An Easy Minestrone Soup recipe that's warm and cozy with just the right balance of vegetables, beans, tomatoes, whole grain pasta and spinach. It's a classic Italian vegetarian soup prepared in the Instant Pot or stove in under 30 minutes!

I have been making minestrone for as long as I can remember. I take a gluten-free approach from time-to-time with my minestrone with quinoa recipe, but this one has nutty whole grain pasta swimming in a vegetable-and-bean heavy broth.

It's an Italian classic with a bit more fiber and nutrition that I can feel good about serving to my family. I know you will love it, too!

What is Minestrone?

Minestrone is a thick Italian soup made with aromatic and seasonal vegetables, beans, tomatoes, stock and either pasta, rice or sometimes both. It is often served with freshly shaved or grated Parmesan cheese.

Easy & Healthy Minestrone Soup Two Ways!

I don't know what it is about Italian classics, but something about them just makes me want to get cooking in the kitchen. And minestrone soup certainly checks the mark. I love to make this soup for my family because:

Minestrone is a classic recipe that can be prepared in one of two ways - the Instant Pot or Stove - for a choose-your-own cooking experience. Both methods are equally easy.
It's naturally vegetarian and packed with versatile plant-based protein, hearty vegetables and fiber-rich pasta to make a complete and well balanced meal.
It's practically a dump-and-start, make-ahead, freezer-friendly meal I can make any night of the week in under 30 minutes - no fuss no muss recipe!

Ingredients - Notes & Substitutions

The ingredient list is full of fresh and pantry staples easily available at any grocery store. Gather together olive oil, aromatics, Italian seasoning, celery, carrots, zucchini, beans, tomatoes, vegetable broth, pasta and water.

And don't forget the baby spinach and grated Parmesan cheese for finishing!

white beans, spinach, pasta, diced vegetables, canned tomatoes, vegetable broth, onions and garlic, salt, pepper, Italian seasoning

Italian Seasoning: I like Italian seasoning here, but you can replace it with 1 teaspoon dried basil and ½ teaspoon each dried oregano and dried thyme.
Beans: White kidney beans were already in my pantry, so I went with those. White cannellini or navy beans are both great options. As always, drain and rinse beforehand.
Tomatoes: The mix of diced tomatoes and tomato puree provides just the right consistency for a thick tomato base. Feel free to use one 28-ounce can of diced tomatoes instead and puree half of it. You can use it as-is, just note the soup will be slightly thinner.
Pasta: Whole grain pasta amps up the fiber and nutrition. Plus, I love the nutty taste along with the vegetables. Regular elbow macaroni or any small shaped pasta (like ditalini) will work here just as well.
Baby Greens: Spinach is my go-to for its tender leaves and mild flavor. Baby kale or arugula are great substitutes for a stronger, robust flavor. Just make sure to add the greens at the end to preserve their nutrients and color.
Cheese: The finishing touch of Parmesan cheese is authentic and classic. As always, for best flavor, purchase a whole block from the cheese counter and grate at home. Grated Pecorino or Asiago would be just as delicious.

Pro Tip: I thinly slice all my veggies - celery, carrots, zucchini - into bite-size half moon shapes for consistency. Feel free to cut them into any shape (large chunks, chopped, etc.), just make sure they are all roughly the same size. This allows for even cooking.

Step By Step Instructions for Minestrone Soup Recipe

This simple Italian soup can be made in the Instant Pot or on the Stove. Both methods take roughly the same amount of time (to account for release of pressure), so choose either method that suits your needs.

Instant Pot Method

Saute aromatics and seasonings: Turn on Saute and wait 30 seconds for the pressure cooker to get hot. Add olive oil, chopped onion, garlic, Italian seasoning, red pepper flakes, black pepper, bay leaf and salt. Saute for 2 minutes (Pic 1).
Add vegetables, tomatoes, broth and pasta: Add celery, carrots, zucchini, drained beans, diced tomatoes, pureed tomato and broth. Stir well. Add pasta and water and give it a stir. Cancel saute (Pic 2).
Pressure cook: Close the lid in place on sealing mode. Select pressure cook or soup mode for 3 minutes. After the cooking time is up, wait 5 minutes for the pressure to release naturally. Follow the quick release instructions of your cooker model to release the remaining pressure. Open the lid when the pressure pin drops (Pic 3).
Finish with greens: Pull out the bay leaf and check for seasoning. Stir in baby spinach. Let the pot rest for 4-5 minutes until the spinach wilts down (Pic 4).

four step grid for preparing minestone soup in instant pot

Stovetop Method

Preheat a heavy bottom pot on medium-high heat. Follow the instructions above and once you add all the ingredients for soup, bring it up to a simmer.
Reduce the heat to medium, cover the pot and cook for 10-12 minutes. Uncover, add spinach and allow the pot to rest for a few minutes while the spinach wilts down.

Serving Suggestions

I like to serve the soup in bowls and garnish with grated parmesan cheese. I always grate an extra handful of cheese to have on the side to pass around at the table.

While the soup is finishing, I slice and warm thick slices of fresh Italian bread in a 350-degree oven for a few minutes before serving. The warm, crusty bread sops up all those juices.

vegetables, pasta and bean soup in black bowl topped with grated cheese

Variations to Try

Vegan: Simply omit the Parmesan cheese at the end.
Gluten-Free: Use brown rice or lentil pasta (extra protein, too!).
Seasonal: Onions, celery and carrots are a wonderful base, but feel free to swap the zucchini and spinach for any vegetable in season, such as green beans, yellow squash, kale or peas.
Frozen Vegetables: Feel free to use frozen green beans, green peas or lima beans instead of the zucchini.

Meal-Prep, Storage & Reheating Instructions

The soup will keep, in an airtight container in the fridge, for up to 5 days. My family and I really enjoy eating leftovers for lunch or dinner throughout the week, so it's wonderful for meal prep, too.

To reheat, ladle the soup into a microwave-safe bowl, cover with a paper towel and heat in the microwave in 30-second increments, stirring in between, until warmed through.

How to Freeze

Soups and chilis are great for popping in the freezer, too. I like to do this on lazy Sunday afternoons before the crazy week begins.

To freeze, omit the finishing touch of spinach and Parmesan cheese. Cool completely, transfer to an airtight container, label, date and freeze for up to 3 months. Thaw overnight in the fridge and rewarm over medium heat on the stove. Add the spinach at the end just as you would in the recipe.

vegetables, pasta and bean soup in black bowl

Recipe Tips & Notes:

Substitute Italian seasoning with dried herbs. If you don't have an Italian seasoning blend on hand, use 1 teaspoon dried basil + ½ teaspoon each dried oregano and dried thyme.
Skip the red pepper flakes, if desired. The recipe written has a slight kick of spice. Use half the quantity or omit for mild.
Keep salt content in mind. I use a low-sodium vegetable broth, so 2 teaspoons of salt was the right seasoning for me. If regular vegetable broth is all you have, start with 1 teaspoon of salt and adjust from there. Account for the saltiness from parmesan cheese garnish when adjusting seasoning.
Use two small cans or one large can of diced tomatoes. I like the consistency I get with a mix of one 15-ounce can of diced tomatoes and one 15-ounce can of tomato puree. Feel free to use one 28-ounce can of diced tomatoes instead and puree half of it. You can use it as-is, just note the soup will be slightly thinner.
Use whole grain or regular elbow macaroni. Whole grain adds fiber, nutrition and a nutty flavor. Regular elbow pasta or any small shaped pasta (such as ditalini) would work here.
Adjust the water based on your desired consistency. Start with 1 ¼ cups and cook as mentioned. Feel free to add more water near the end of cooking for a thinner consistency. Adjust the seasoning to your liking.
Serve with grated cheese on top and on the side. I always grate extra cheese to have at the table for sprinkling.
Store in an airtight container in the fridge for up to 5 days. The minestrone is great for lunch or dinner. Simply reheat leftovers in a microwave-safe bowl (tented with a paper towel) in 30-second increments in the microwave, stirring in between, until warmed through.
Freeze for up to 3 months. Simply omit the finishing touch of spinach and Parmesan cheese. Cool completely, transfer to an airtight container, label, date and freeze. Thaw overnight in the fridge and rewarm over medium heat on the stove. Add the spinach at the end just as you would in the recipe.

Easy Minestrone Soup FAQ

Is minestrone soup healthy?

Yes! This homemade minestrone soup is about as healthy as you can get since it's packed with plant-based protein, vegetables and whole grains.

How do you say minestrone?

Minestrone is pronounced "min-eh-stron-ee" or "min-eh-stron-eh". However, many people in America, as well as some in Italian dialect, pronounce it "ministrohn" (silent e).

What does minestrone mean in English?

The word minestrone comes from the Italian word minestra (soup). The literal translation is "that which is served."

More Vegetarian Instant Pot Soup Recipes From My Kitchen

Pasta Fagioli: A hearty soup made by simmering pasta and beans in a rich tomato broth in the Instant Pot or on the Stove, ready in 30 minutes!
Minestrone Soup with Quinoa: A tasty, hearty and gluten-free Italian soup that's a blend of vegetables, herbs and fiber-rich beans simmered in a tomato-y broth.
Moroccan Chickpea Soup: Creamy chickpeas are cooked with fire-roasted tomatoes and spices like cumin, coriander, cinnamon and paprika that's vegan & gluten-free.
Zesty Lentil Soup: Hearty lentils cook up in a flash with Mediterranean herbs and a few Middle Eastern spices that give this soup it's bright and vibrant flavor.
Roasted Red Pepper Tomato Soup: A bowl of creamy vegetable soup packed with flavor and nutrients, it's a healthy, gluten-free & vegan soup ready in 20 minutes.
Cream of Mushroom Soup: Creamy, flavorful and so easy to make, this gluten-free soup is made with fresh mushrooms, and is on your table in 30 minutes!

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