Vegan Minestrone Soup (2 Ways)
Make a classic Vegan Minestrone Soup, two ways – either in an Instant Pot or on the stovetop. This savory soup is packed with plant-based protein from garbanzo beans and kidney beans and is full of delicious veggies.
This recipe comes to us from Mihaela Metaxa Albu of Blondelish.
For a video showing how to make this recipe, click here.
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Prep time: 10 minutes
Cook time: 7 minutes (or 10 min of pressurizing time)
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 medium carrot, chopped
- 1 large celery stalk, chopped
- 2 garlic cloves, minced
- 3 Tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 bay leaves
- 1 fresh rosemary spring
- 1 can (15 oz.) tomato passata
- 2 small zucchini
- 1/2 head of broccoli, broken into florets
- 1 can (15 oz.) red kidney beans, drained and rinsed
- 1 can (15 oz.) garbanzo beans/chickpeas, drained and rinsed
- 1 cup (100g) dried small shell pasta
- 4 cups (950ml) low sodium vegetable broth
- 2 cups (475ml) water, or as needed to cover the veggies
- 1 cup (30g) fresh baby spinach – chopped
- 1 Tbsp. balsamic vinegar
- Sea salt and fresh ground black pepper, to taste
Instant Pot Method:
1. Press the SAUTE button of your Instant Pot and allow it to heat up for 2 minutes.
2. Add olive oil, onions, celery, carrots, garlic, and sauté, stirring occasionally, for about 3 minutes.
3. Add in zucchini, broccoli, beans, chickpeas, pasta, tomato paste and sauce, oregano and basil.
4. Pour in the stock and water just enough to cover the veggies. Give it a good stir, then add in rosemary spring and bay leaf.
5. Press CANCEL then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
6. After the soup is done cooking and the Instant Pot beeps, do a quick release by turning the valve to VENT, to manually release the pressure.
7. Once the pressure is out, carefully open the lid and add salt, pepper and balsamic vinegar. Stir in the spinach and mix to combine, until wilted.
8. Serve hot and enjoy!
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add in the onions, carrots, garlic, and sauté, stirring occasionally, for about 4-5 minutes, or until the veggies soften.
3. Add zucchini, broccoli, beans, chickpeas, pasta, tomato paste and sauce, oregano and basil.
4. Pour in the stock and water just enough to cover all veggies. Give it a good stir, then add in the rosemary spring and bay leaf.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
6. Stir in the pasta and cook for an additional 6-8 minutes, or until the pasta is cooked to al dente.
7. Stir in the spinach and allow to wilt (about 1-2 minutes).
8. Season with salt and pepper to your taste and stir in balsamic vinegar.
9. Serve hot and enjoy!