There is something utterly comforting about the minestrone. When it is made right, you’ll go back for seconds and thirds, slurp big bowls of it for dinner, and happily have it for lunch the next day. This classic pasta soup recipe will work with almost any combination of pasta, vegetables, beans, or meat. I like to keep mine vegetarian by adding lots of seasonal vegetables and, of course, my favourite cute little elbow pasta or macaroni. Hence sharing a vegetarian, one-pot minestrone recipe. Reasons To LOVE Minestrone Soup

Ingredients Required

Pasta: Tiny shape pasta like macaroni, elbow, or shells are the best in a soup. Red Beans: You can use canned or pre-cooked beans for this pasta soup recipe. I use uncooked beans and cook them from scratch in the stock for making minestrone. Vegetables: Feel free to add your favourite vegetables like carrot, spinach, snow peas, fresh peas, kale, spinach, basil, and so on to create a hearty bowl of minestrone.  Tomato Pasta Sauce, pizza sauce, or tomato paste works miraculously in this soup recipe. So I highly recommend adding them to build layers of flavour in the soup. Stock: If you do not have vegetable stock, use 1 bouillon cube or stock cube dissolved in 1 litre of hot water. Other Ingredients: Olive Oil, Garlic, Onion, Bay Leaf, Celery, Salt, Pepper, Thyme, Oregano, Italian Basil, Parsley, and Parmesan Cheese

Set the SAUTE mode for 8 minutes. Start with sauteing bay leaf, garlic, celery, onion, beans, and vegetables. Add stock or water. PRESSURE COOK Soup for 20 minutes (if you use uncooked beans). Add elbow pasta, herbs, and PRESSURE COOK for 5 minutes. Stir in the fresh herbs or the green leafy vegetables. Taste and adjust the seasoning. Serve Instant Pot Pasta Soup warm with toasted garlic bread.

Watch Pasta Soup Video

My Tried & True Tips

Use vegetable or chicken stock as the base for this soup. Substitute stock with 1 bouillon cube or stock cube dissolved in water or boiled pasta water. The soup made with plain water lacks the depth of flavour.
The second magical tip is to use tomato pasta sauce to flavour the soup. Don’t bother about the tomato puree or any other fancy sauce; add the best pasta/pizza sauce on hand to the soup. Trust me; you will end up with the finger-licking good minestrone. You can make this pasta soup with both canned beans and uncooked beans. If you are using uncooked beans like me, soak them in water for 6 hours, and cook them in the soup for 20 – 35 minutes before adding pasta. Do not cook the pasta too long. 5 – 6 minutes in an instant pot is a good enough time.

More Pasta Recipes

Stir Fry Pasta With Veggies Chicken Broccoli Pasta Classic Macaroni Salad Tomato Sauce Pasta Summer Pasta Salad Chicken Pasta Salad Subscribe to our weekly newsletter or follow us on Youtube for video recipes.

Minestrone Soup Recipe - 15Minestrone Soup Recipe - 53Minestrone Soup Recipe - 60Minestrone Soup Recipe - 26Minestrone Soup Recipe - 59