Instant Pot Minestrone Soup ( or stove-top) loaded up with healthy veggies and beans- a fast and healthy weeknight dinner that can be made in under 30 minutes. Cozy and comforting, this delicious hearty VEGAN soup is is gluten-free adaptable!
Here’s another “Make Life Simple” recipe that can be made ahead and portioned out for midweek meals – cozy, warming Instant Pot Minestrone Soup! You can also make this on the stovetop! Loaded up with healthy veggies, 2 kinds of beans and whole-grain (or bean) pasta, this version is vegan and gluten-free adaptable.
But it’s the fennel bulb that makes this Minestrone Soup special – giving it a unique and delicious complexity, really elevating it!
It’s topped with vibrant Gremolata– a zesty Italian herb sauce that enlivens and brightens stews and soups. A good thing to have on hand, for which you’ll find a multitude of uses.
This week I’ve partnered with Cavit Collection who asked me to create a recipe that would pair well with their cabernet. Well known for their Pinot Grigio, Cavit also offers a wide selection of reds and whites, that are perfect for everyday meals. This medium-bodied cab is perfect alongside cozy winter stews and hearty soups.
I love the simplicity of this Italian style meal- hearty Minestrone soup, a loaf of crusty bread, and glass of wine, and that is really all that is needed!
Vibrant Gremolata gives the Instant Pot Minestrone Soup a burst of flavor- an Italian herb sauce made of parsley, garlic, lemon zest and olive oil. Don’t leave this off!
Keep the minestrone soup completely vegan or add a little pecorino or parmesan for extra richness.
I love how simple and easy this recipe is and how the addition of fennel gives it that extra layer of flavor that elevates the dish!
Enjoy! ♥️
More Instant Pot recipes you may like:
- Our 25 Best Instant Pot Recipes | Easy Pressure Cooker Meals
- Instant Pot Wild Rice Soup w/ Spinach & Mushrooms
- Instant Pot Mushroom Stroganoff
- Instant Pot Pinto Bean Stew
- Instant Pot Lentil Soup
Instant Pot Minestrone soup ( Vegan!)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Soups, stew, vegan, vegan soup
- Method: Instant Pot
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Instant Pot Minestrone Soup- packed full of veggies and two kinds of beans, this vegan version is gluten-free adaptable. Top it with lively Gremolata for a burst of flavor! Can be made on the stove-top, see notes!
Ingredients
- 1 tablespoon olive oil
- 1 onion- diced
- 4–6 garlic cloves- rough chopped
- 1 large fennel bulb, cored, diced thinly ( or sub 2 cups chopped celery)
- 2 cups chopped carrots ( ½ inch thick)
- 2 cans beans- kidney, white beans, cannellini beans, or chick peas- rinsed, drained. ( 3 cups)
- 1 x 14 ounce can diced or crushed tomatoes ( or 1 ½ cups fresh diced tomato with their juices) Diced, fire roasted tomatoes are a tasty option too.
- 4 cups veggie broth or chicken stock
- 2 cups water
- 1 cup dry penne pasta- feel free to use GF, bean pasta, or whole wheat, or sub with halved baby potatoes
- 2 teaspoons kosher salt, more to taste.
- 2 teaspoons italian seasoning
- a couple handfuls chopped lacinato kale (optional)
- pepper and chili flakes to taste
- one batch Gremolata!
Serve with Crusty Bread and Gremolata ( Parsley-Lemon-Garlic- Oil) and optional grated pecorino.
Instructions
Using the sauté setting of an Instant Pot, saute onion and garlic in the oil while you chop the rest of the veggies, adding them as you go.
Add the fennel, carrots and saute 3-4 minutes. Add beans, diced tomatoes, broth or stock, water, salt, and Italian seasoning. Stir in the dry pasta and optional lacinato kale and set the pressure cooker to high for 10 minutes.
While it’s cooking make the Gremolata.
Once the ten minutes are up, release the pressure manually (throw a kitchen towel over the pressure release valve to help mitigate the steam).
Taste and add more salt, to taste. Add pepper and chili flakes if you like. If it tastes bland, it needs salt. 😉
Serve in bowls with Gremolata, crusty bread and optional grated pecorino or parmesan if you like.
Notes
The Gremolata really elevates the soup here!
You could easily cook this on the stovetop, pretty much the same way, adding the pasta after the beans and veggies have simmered 10-15 minutes. Cook until pasta is tender!
For hearty meat-eaters, feel free to add browned Italian sausage or cooked chicken breast.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 7.5 g
- Sodium: 617.7 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 44.2 g
- Fiber: 10.2 g
- Protein: 9.2 g
- Cholesterol: 0 mg
We love this! Want to prepare a batch to freeze with our garden produce for the winter months. What’s the best way to freeze it? I was thinking keep out the pasta and cook that separate when ready.
Exactly Janine- freeze without the pasta.
Can i add ground turkey?
That sounds great!
Love this recipe! So easy to make & tastes great!
Great to hear Sammantha!
This soup is very delicious.We have some garlic bread whith it,yummy!
Thanks for letting us know Dany!
A very nice recipe for a blustery December day. I will absolutely be making this again.
Glad you enjoyed!
Your minestrone recipe is a family favorite! A few years ago, a neighbor brought over a batch when we were ill. I instantly fell in love and have been making it ever since. Now I share it when others are feeling under the weather and they always request the recipe. This soup is truly a gift. Healthy comfort food at its finest!
This is the best Nicole! Thanks for sharing.❤️
Super flavorful and a crowd-pleaser! I followed the stove-top instructions and it was still fairly quick to make. Thank you for another great recipe from my favorite food site! 🙂
Yay! Thanks so much Sherie!
What an incredible soup, can’t believe it’s vegan! I threw in a dairy free parmesan block. That gremolata was a game changer!!!
Love it Sarah! Glad you enjoyed it. ❤️
We love this recipe! It’s a favorite for chilly days and the leftovers only get more flavorful! Sometimes I’ll start with 1 lb spicy Italian sausage for a meat variation, and other times stick with the original vegetarian version which is already incredible. Thank you for a great recipe!
Thanks so much and happy you are enjoying!
Very flavorful!
Thanks Jared!
Chiming in to add my appreciation for this fine recipe. Cooked the pasta separately, otherwise prepared as written. We are getting over flu around here… this with homemade bread was a restoring treat.
Yay, glad it is helping! Feel better soon Janelle!
This is a staple for my family. We prefer to cook the pasta separate which results in a different texture for the broth and allows even more veggies. Straight from farmers market to the instapot. Thank you!
Love this Eric!
This soup was the best minestrone soup I’ve ever had. I have two brother in laws born and raised in Italy and have have many ‘a bowl’ of minestrone and though they have been wonderful – this was the best. Every layer was- though simple – absolutely perfect. I did not add the gremolata but I did add a splash of fish sauce and a splash of red wine vinegar at the end with fresh grated parmesan cheese. THANK YOU for perfecting this dish. YUM!
Perfect Carolyn! Glad you all enjoyed it!
SOOOOOOO delicious! Made it twice in one week; that’s how much me and my partner loved it! I’m usually not a soup eater either, but I couldn’t get enough of this. Thank you so much for sharing this awesome recipe. It is definitely a staple dish at our home now!
Great to hear Erin- yes a super filling and flavorful soup!
Such a tasty soup on its own, and the Gremolata really brings it to perfection!
Awesome Lauren! Thanks and glad you liked it!
This is such a yummy recipe!! So rich in flavor. We will definitely be making it again.
Thank you!!
I’m so happy you enjoyed this Rhonda!
Can I use dry beans that have been soaked overnight in this recipe? Would they need to be cooked without the tomatoes and then add that tomatoes at the end of the cooking time?
Hi Carol- that seems right to me? Give it a try!
We love this minestrone recipe!
Thanks so much Halli!