Easy Minestrone Soup
Easy Minestrone Soup is the perfect cozy, healthy dinner! Vegetarian, gluten free, and vegan - it's delicious and done in under 30 minutes!
Servings: 6 2 cup servings
Calories: 289kcal
Ingredients
- 1 tablespoons olive oil
- 1 cup diced carrots
- 1 cup minced celery
- 1 cup minced onion
- 1 tablespoon minced garlic
- 1 quart low sodium vegetable stock
- 28 ounces canned tomato sauce
- 2 cups water
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon salt optional
- ⅛ teaspoon red pepper flakes optional
- 1 bay leaf
- 1 Parmesan cheese rind optional
- 8 ounces short grain pasta about 2 cups
- 10 ounces cooked kidney beans rinsed and drained
- 2 ounces frozen chopped spinach
Instructions
Stove Top Instructions
- In a large pot, heat olive oil. Sauté carrots, celery, onion and garlic for about 5 minutes until translucent.
- Add vegetable broth, tomato sauce, water, black pepper, basil, oregano, parsley, salt, red pepper flakes, bay leaf and parmesan cheese rind to the pot. Stir together, cover the pot and bring to a boil.
- Once soup is boiling, add pasta. Cook uncovered for half the recommended cook time on the pasta package. Do NOT overcook the pasta, because it will continue to cook slightly after you take it off the heat!
- Once pasta is partially cooked, remove from heat and stir in cooked beans and spinach.
- Discard Parmesan rind and bay leaves before serving.
- Note: The pasta will absorb a significant amount of the liquid. Add more broth if you like a thinner soup.
Instant Pot Instructions
- Set the instant pot to Sauté for 5 minutes. Heat olive oil. Sauté onions, garlic, carrots and celery for 5 minutes until translucent.
- While vegetables are cooking, drain + rinse beans.
- Add in the spices, water, broth and parmesan cheese rind. Pour the tomato sauce on top. Do not stir it. (Tomato sauce can trigger a burn notice in the instant pot!)
- Cover the pot and cook on high pressure for 3 minutes. Once the soup has cooked for 3 minutes, do a quick release of any remaining pressure.
- While the soup cooks, boil a separate pot of water and cook your pasta. Do not cook your pasta In the instant pot with everything else, it will over cook.
- Once pressure has been released, remove parmesan cheese rind. Stir in cooked beans, raw spinach, cooked pasta and serve warm!
Crockpot Instructions
- In a large pot, heat olive oil. Sauté onions, garlic, carrots and celery for about 5 minutes until translucent.
- While vegetables are cooking, drain + rinse beans.
- Add cooked vegetables, tomato sauce, spices, stock, water and parmesan cheese rind to the crockpot base. Stir together and cook on low for 4-6 hours.
- 10 minutes before serving, stir in raw pasta. Cover and set to high. Your pasta may need 5-10 more minutes depending on cook time.
- When ready to serve, discard parmesan cheese rind. Stir in cooked beans and raw spinach.
Video
Nutrition
Serving: 2cups | Calories: 289kcal | Carbohydrates: 49g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 303mg | Potassium: 886mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5150IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 4mg
