Minestrone Soup
This easy & healthy Minestrone Soup is naturally vegan.
Prep Time 10 minutes
Cook Time 9 minutes
Servings 8 bowls
Calories 169kcal
Cost $4.07 RECIPE / $0.51 SERVING
- 1 Tbsp olive oil $0.07
- 1 cup onion $0.21
- 1/2 cup celery $0.20
- 1/2 cup carrots $0.10
- 1 tsp garlic $0.02
- 2 tsp Italian seasoning $0.10
- 1/3 cup tomato paste $0.18
- 1/2 tsp black pepper $0.02
- 1/2 cup beer $0.12
- 1 28 oz can crushed tomatoes $0.84
- 2 Tbsp vegetable bouillon $0.38
- 6 cups water $0.00
- 1 15 oz can cannellini beans $0.47
- 1 cup dry pasta $0.18
- 1 cup potatoes $0.21
- 1 cup frozen spinach $0.98
Chop the onion, celery, and carrots. Mince garlic. Dice potatoes and drain the beans if using.
Sauté onion, celery and carrots in oil, 5 minutes in the Instant Pot, then add garlic, tomato paste, Italian seasoning, and black pepper, and sauté another 2-3 minutes.
Deglaze the pot with beer or wine, then add the rest of the ingredients. If adding leftover scraps such as cooked rice, cooked pasta, etc add them now.Give the soup a stir, then put the lid on the Instant Pot and set the valve to sealing. Pressure cook for 9 minutes at high pressure. Do a quick release when done.
- You can use any small white canned beans for this recipe, navy beans, great northern beans, etc.
- You can replace the beer with wine or vinegar to deglaze the pot.
Calories: 169kcal | Carbohydrates: 32g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 542mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3945IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 4mg