Vegetarian Minestrone Soup


1 tablespoon olive oil

1 onion, chopped

1 carrot chopped into 1/2" pieces

1 parsnip peeled and chopped into 1/2" pieces

1 stalk celery, chopped into 1/2" pieces

3 cloves garlic, minced

1 zucchini chopped into 1/2" pieces

1 russet potato, chopped into 1" chunks

one 30 Oz can diced tomatoes

8 cups low sodium vegetable stock

1/2 cup uncooked pasta shells

8 Oz. green beans, cut into 1" pieces

one 15 Oz. can kidney beans, rinsed and drained

1 bay leaf

1 sprig thyme or 1 teaspoon dried

1 tablespoon chopped rosemary or 1 teaspoon dried

3 cups baby spinach

2 tablespoons lemon juice

Sea salt and pepper to taste

Grated parmesan for topping

Press Sauté button on Instant Pot to heat olive oil.

Add onion, carrot, parsnip and celery then sauté 4 minutes.

Add garlic, zucchini and potato then sauté 1 minute longer.

Add tomatoes, stock, pasta, green beans, kidney beans, bay leaf and herbs then stir.

Secure the lid and close the venting valve and set to High Pressure for 3 minutes.

When done, quick release the pressure and stir in spinach, lemon juice, salt and pepper to taste.

Top with grated Parmesan and enjoy!
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