This recipe will give you the warm and fuzzies as cooler weather arrives.

Pantry staples and seasonal veggies make this an easy, affordable and DELICIOUS lunch or dinner. Minestrone soup is a true comfort food classic and it is easy to see why!

SERVES: 8 CUPS

PREP TIME: 20 MINUTES

STOVE-TOP COOK TIME: 45 MINUTES

STOVE-TOP TOTAL TIME: 1 HOUR 5 MINUTES

INSTANT POT COOK TIME: 13 MINUTES*

INSTANT POT TOTAL TIME: 33 MINUTES*

INGREDIENTS

  • 3 Tbsp iO organic extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • ¼ cup tomato paste
  • 2 cups chopped vegetables (potatoes, zucchini, green beans, peas)
  • 4 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 2 – 14 oz. cans diced tomatoes, with their liquid
  • 4 cups iO organic vegetable stock
  • 2 cups water
  • 1 tsp salt
  • 2 bay leaves
  • Pinch of red pepper flakes, optional
  • 1 tsp freshly ground black pepper
  • 1 cup iO organic short cut pasta, dry (we used fusilli)
  • 1 – 14 oz. can iO organic red kidney beans, drained and rinsed
  • 1 – 15 oz. can cannellini beans, drained and rinsed
  • 2 cups baby spinach
  • Freshly grated Parmesan for garnish

STOVE-TOP INSTRUCTIONS

  1. Slowly warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.
  2. Add freshly chopped onion, carrots, celery to pot, along with tomato paste and a pinch of salt. Cook, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes, stirring often.
  3. Add the mixed vegetables, garlic, oregano and thyme. Stir regularly for 2 minutes before pouring in diced tomatoes, stock, and water. Season with salt, bay leaves, red pepper flakes and a generous amount of freshly ground black pepper.
  4. Raise heat to medium-high and bring to a boil. Partially cover and reduce heat to a gentle simmer. After 15 minutes, add pasta, kidney beans, cannellini beans & spinach.
  5. Continue simmering uncovered for 20 minutes, or until pasta is cooked al dente and greens are tender. Turn off heat and remove bay leaves.
  6. Add salt and pepper to taste, and top with as much as parmesan cheese as you want. Enjoy!

INSTANT POT INSTRUCTIONS

  1. Set your Instant Pot to “Sauté” and warm the extra-virgin olive oil. Add freshly chopped onion and garlic and cook for about 2 minutes, until fragrant. Add the carrots, celery, mixed veggies (except zucchini), oregano, thyme, bay leaves, pepper, red pepper flakes, diced tomatoes, tomato paste and a pinch of salt and stir together.
  2. Mix in pasta, stock, beans, water and season with salt and ground black pepper to taste.
  3. Press “Cancel” and lock on the lid. Set the Instant Pot to “Manual” or “Pressure Cook” and set for 6 minutes.
  4. Once the time is up, “Quick Release” the valve on the lid. Do a quick release by turning the valve to venting to release the pressure.
  5. When all pressure is released, carefully remove the lid and switch to “Sauté”. Add, zucchini and kale and cook for 5 minutes until tender.
  6. Remove the bay leaves. Add salt and pepper to taste, and top with as much as parmesan cheese as you want. Enjoy!

*Does not reflect the time it takes for the Instant Pot to fully pressurize. Most pots take around 15-20 minutes.

NOTES

  • Mix up the flavors and change up the veggies! Try spinach, Swiss chard, collard greens, cabbage, sweet potato, butternut squash, parsnips, turnips…the possibilities are endless!
  • Exclude the Parmesan cheese to make this a dairy-free/vegan soup.
  • Want even cheesier flavor? Add a parmesan rind at the same time as the stock.
  • Quinoa can be used in place of the pasta for a gluten free option.
  • Use less water for a thicker soup.