Instant Pot Minestrone Soup
Prep
20m
Cook
30m
Total
50m
This Instant Pot Minestrone Soup is a hearty and flavorful meal that is ready in no time. With a variety of vegetables, beans, and aromatic herbs, it is both comforting and satisfying. Top it off with some fresh parsley and Parmesan for a truly delightful dining experience.
Ingredients
8 servingsFor The Instant Pot Minestrone
To Add At The End
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 343kcal 17%
-
Fat 7g 10%
-
Saturated Fat 2g 10%
-
Carbohydrates 59g 19%
-
Fiber 13g 52%
-
Sugar 12g 24%
-
Protein 14g 28%
-
Cholesterol 3mg 1%
-
Sodium 843mg 35%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
In a slow cooker:Place all ingredients except bulgur in a slow cooker and cook for 6-8 hours on low heat. Mix bulgur in at the end and let it rest for 30 minutes or so (doing this near the end helps it stay chewy rather than turning to mush).
On the stovetop: Saute the carrots, celery, onions, garlic, and pesto until the vegetables are soft. Add the beans, spices, liquids, and cabbage and simmer for an hour or so. Add bulgur at the end until cooked. Longer simmer = better flavor.
Smoked paprika adds a smoky depth to the flavor of this soup that can also be achieved with bacon! If you prefer, just mince a few pieces of bacon and add to the mix instead. It’s YUMMY, but the downside is that it makes the soup a little more greasy, which is why this version is written with the smoked paprika instead.
Traditional minestrone would use pasta (and that works fine here if you want to make that sub). I used bulgur here because I liked the nutrition and chewiness of it as compared to the pasta!
If you don’t have a jar of pasta sauce or marinara sauce, you CAN use a can of diced tomatoes, but I would recommend adding more seasoning to compensate for what you’re missing with the pasta sauce or marinara.
We tried freezing this recipe and would not recommend it as it gets too mushy when reheated.
If you need this recipe to be vegan, you’ll need to buy vegan pesto or make it yourself. This one might be nice!
On the stovetop: Saute the carrots, celery, onions, garlic, and pesto until the vegetables are soft. Add the beans, spices, liquids, and cabbage and simmer for an hour or so. Add bulgur at the end until cooked. Longer simmer = better flavor.
Smoked paprika adds a smoky depth to the flavor of this soup that can also be achieved with bacon! If you prefer, just mince a few pieces of bacon and add to the mix instead. It’s YUMMY, but the downside is that it makes the soup a little more greasy, which is why this version is written with the smoked paprika instead.
Traditional minestrone would use pasta (and that works fine here if you want to make that sub). I used bulgur here because I liked the nutrition and chewiness of it as compared to the pasta!
If you don’t have a jar of pasta sauce or marinara sauce, you CAN use a can of diced tomatoes, but I would recommend adding more seasoning to compensate for what you’re missing with the pasta sauce or marinara.
We tried freezing this recipe and would not recommend it as it gets too mushy when reheated.
If you need this recipe to be vegan, you’ll need to buy vegan pesto or make it yourself. This one might be nice!
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