Instant Pot Olive Garden Minestrone Soup
Description
Easy and delicious. If you love the original Olive Garden Minestrone Soup, you will love this copycat version, so easily prepared in the Instant Pot.
Ingredients
- 8 cups chicken broth
- 29 ounces diced tomatoes
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onions, diced
- 2 teaspoons parsley, dried
- 2 teaspoons basil, dried
- 1 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/2 teaspoon thyme
- 2 bay leaves
- 1 1/3 cup zucchini, peeled and diced
- 1 1/3 cup pasta, any type
- 15 ounces dark kidney beans
- 15 ounces white navy beans
- 14.5 ounces green beans
- 2 cups fresh spinach
- 2-3 tablespoons olive oil
Serving: Salt and Pepper to Taste, Shredded Parmesan Cheese
Instructions
- Start by cutting up all of your vegetables. It will help you add everything later on.
- Pour your oil into the Instant Pot bowl, then press the saute button, let the Instant Pot heat up for about 30 seconds, then pour the onions in. Saute for about 3 minutes, just until they are softened.
- Then press the cancel button on the Instant Pot, and add the rest of the ingredients (except for cheese and spinach), mix well. This way, everything (mostly the pasta) has emerged in liquid.
- Add your lid, make sure the vent is closed and set the manual high pressure for 4 minutes.es.
- When the time is up, let it naturally release. When all of the pressure is down and the vent has dropped, then open it, CAREFULLY, remove the lid, mix well, season and mix in the spinach.
- Continue to mix until the spinach has wilted. Ladle into bowls and serve with a helping of Parmesan cheese.
- Plate, serve, and enjoy!
Equipment
- Instant Pot
Nutrition
Serving: 1gCalories: 253kcalCarbohydrates: 42gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 1110mgPotassium: 1100mgFiber: 14gSugar: 9gVitamin A: 4146IUVitamin C: 29mgCalcium: 148mgIron: 5mg