One Pot Vegan Minestrone Soup

bowl of minestrone soup on marble background with grey napkin

One Pot Vegan Minestrone Soup

This Vegan Minestrone Soup is made in one-pot with loads of fresh veggies, pasta and beans. Have this cooking for dinner or meal prep in just 10 minutes. Gluten-free option, Oil-free option.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Instant Pot

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 159kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons olive oil optional, see notes
1 small yellow onion diced
3-5 cloves of garlic diced
2 ribs of celery sliced
3 carrots sliced
2 teaspoons Italian seasoning
3 ounces salt-free tomato paste
1 28 ounce can diced tomatoes fire-roasted or regular
4 cups vegetable broth homemade or store-bought
4 cups water
2 15 ounce cans red kidney beans drained and rinsed; about 3 cups (480g)
1 cup dry pasta of choice gluten-free if necessary
2 cups fresh or frozen cut green beans
fresh basil and dairy-free parmesan cheese for garnish (optional)

US Customary - Metric

Instructions

Aromatics: Turn the Instant Pot on to the “Saute” setting and warm the oil in the pot. Add the yellow onion and cook for 3 to 5 minutes, until golden. Add the garlic, celery, carrots, and italian seasoning to the pot and sauté for an additional 1 to 2 minutes, until the garlic is fragrant.
Broth: Stir the tomato paste into the vegetables until evenly incorporated, then add the diced tomatoes, broth, and water; mix well.
Cook: Add the beans, pasta, and green beans to the pot. Press “Cancel” to stop the Saute mode. Close the Instant Pot, set the valve to “Sealing”, then cook on Manual High Pressure for 5 Minutes.
Serve: Immediately release the pressure from the Pot once the timer goes off (cover the valve with a kitchen towel to prevent splatter). Remove the lid and let the soup cool for 5 minutes, then ladle into serving bowls and top with fresh basil and dairy-free parmesan, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

Notes

Substitutions: if you do not own an Italian seasoning blend, replace it with ½ teaspoon dried oregano, ½ teaspoon dried thyme, and 1 teaspoon dried basil
Oil-Free: replace the oil with 1/4 cup (60 ml) water or vegetable broth when sauteéing the vegetables, adding more as necessary to prevent sticking
Stovetop Instructions: Follow steps 1-2 as stated above. Add the beans and green beans to the pot and bring the mixture to a boil. Once the soup comes to a boil, add the uncooked pasta and simmer until tender. This will vary based on the type of pasta used – start checking for doneness at the minimum cook time listed on the pasta box.

Nutrition