Rich, tomatoey Minestrone Soup recipe loaded with vegetables, beans, and shell pasta. If you like Olive Garden Minestrone vegetable pasta soup, you'll love this easy copycat recipe made for Instant Pot or stove.
Minestrone is a vegetable and pasta soup with beans and a tomato base. It's hearty, filling, and is an entree in itself. This classic vegetable minestrone is a staple in our healthy meal rotation and easy to make in the Instant Pot or stove. Nothing beats the comfort of dunking French bread into vegetable pasta soup. It's as delicious and as easy as White Bean Kale Soup, but with a thicker base.
Minestrone soup recipe key ingredients
Get the full printable recipe below.
- olive oil - or preferred oil
- carrots, celery, and onion - the usual suspects in so many soups
- zucchini - always available and
- garlic - fresh garlic recommended
- beans - I used white and red kidney beans
- pasta - I use shell pasta for stove or Instant Pot minestrone
- canned tomatoes - I prefer crushed tomatoes but you can use any
- vegetable broth - or chicken broth
- Italian seasoning
- oregano - optional, but I can't get enough oregano in minestrone
- salt and pepper
- fresh parsley (or spinach or kale)
Difference between vegetable minestrone and vegetable soup
Minestrone is a vegetable pasta soup made with a thick tomato base, pasta, and beans which add volume, texture, fiber, and nutrients. As a result, it's often enjoyed as a main course. A classic vegetable soup is a broth-based soup made with any combination of vegetables but doesn't include pasta.
What pasta is used in Minestrone Soup?
You can use any pasta for this vegetable minestrone recipe. Since the pasta is cooked right in the soup, I use shell pasta because it cooks faster than other pasta shapes. As a result, this prevents the vegetables from getting overcooked and becoming mushy.
Instant Pot minestrone soup steps
Get the full printable recipe below (includes stove instructions).
- saute veggies - onion, carrot, celery, zucchini, and garlic
- add other ingredients - beans, tomatoes, pasta, broth, seasonings
- pressure cook - very short pressure cook time
- pressure release - quick pressure release QPR (prevents overcooked pasta)
Check out my Instant Pot recipe collection while you're here!
How to season minestrone soup
The most convenient way to season minestrone is to use dried Italian seasoning early in the cooking process. Italian seasoning usually includes marjoram, basil, rosemary, thyme, oregano, savory, and sage. I like to add extra oregano to vegetable and pasta soup, but that's because I'm crazy for Italian flavor. Classic minestrone recipes often include fresh basil or parsley before serving.
This minestrone has a ton of flavor and texture on its own. It can be customized with these textures and flavors when serving.
- top with homemade croutons
- Homemade French bread
- add other vegetables like broccoli, cauliflower, or green beans
- add rotisserie style chicken or baked chicken
- add a dash of cayenne pepper, hot sauce, Italian chili oil
- sprinkle on Parmesan cheese
- add a squeeze of lemon juice or some lemon zest
- chopped fresh herbs like basil, oregano, or thyme
Soup recipes you'll love
- Instant Pot Zuppa Toscana
- Italian Sausage Soup with Orzo
- Lasagna Soup
- Easy Vegetable Soup Recipe
- Kale Chickpea Soup In A Hurry
- Southwest Vegan Tortilla Soup
- White Bean Kale Soup
Minestrone Soup Recipe [Instant Pot or Stove]
- 2 Tbsp Olive Oil
- 1/2 medium Onion, diced
- 2 rib(s) Celery, chopped
- 3 medium Carrots, chopped
- 3 cloves Garlic, chopped
- 1 Zucchini, sliced
- 1 15 oz can Red Kidney Beans, rinsed and drained
- 1 15 oz can White Kidney Beans, rinsed and drained
- 1 cup uncooked Pasta Shells
- 1 tsp dried Oregano, or 2 tsp fresh oregano
- 1 tsp dried Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 6 cups Vegetable Broth
- 1 28 oz can Crushed Tomatoes, or other canned tomatoes (keep juice)
- 2 cups Parsley (chopped), or spinach or Kale
- chef knife
- can opener
- stirring utensil
- soup ladle
- airtight storage containers
Instant Pot minestrone soup recipe instructions
- Select "Sauté" on the Instant Pot and heat OLIVE OIL.
- When the display reads "Hot", add ONION, CELERY, CARROTS, GARLIC, and ZUCCHINI. Sauté a few minutes until slightly tender, stirring as needed.
- Press "Cancel" on the Instant Pot.
- Stir in BEANS, PASTA, SEASONINGS, BROTH, and TOMATOES (with juice).
- Secure the lid and turn the pressure release valve to "Sealing". Select "Manual" or "Pressure Cook" on HIGH pressure for 1 minute (yes, only 1 minute).Note: if you use a thicker pasta like macaroni, penne, bowtie, etc, use a 2 minute pressure cook time.
- When the cook cycle completes, use something besides your fingers to flip the pressure release valve to the "Venting" position for a Quick Pressure Release (QPR). CAUTION: stand away from the pot because the steam shoots out.It takes several minutes to release all steam. Wait until the float valve drops before attempting open the lid.
- Once opened, taste test the pasta. If you want it super soft, press "Saute" to continue cooking soup until pasta softens to your liking.
- Stir in PARSLEY (or spinach or kale). Allow to rest long enough to wilt the greens.
Serving and storage instructions
- Serve minestrone warm. Garnish with optional lemon zest, Parmesan cheese, chopped parsley, and croutons.
- Store minestrone in an airtight container up to 5 days in the refrigerator or up to 90 days in the freezer.
- Note: The pasta noodles will continue to soak up liquids as the soup cools. Feel free to add more broth to the soup as needed during the reheat.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Minestrone is a vegetable and pasta soup with beans and a tomato based broth. It's hearty, filling, and is considered an entree in itself.
Any pasta will work for vegetable minestrone. Since the pasta is cooked right in the soup, I use shell pasta because it cooks faster than other pasta shapes. As a result, this prevents the vegetables from getting overcooked and becoming mushy.