Unlike classic minestrone, this delicious Instant Pot Spring Minestrone Soup is made with a clear vegetable broth, a variety of fresh garden and root vegetables, and a bit of pasta. In the pressure cooker it takes about 30 minutes, with preparation time included.
It's a healthy vegetarian soup recipe that is not just easy, but is great as a meal starter, a side dish or a main course. Pair it with a loaf of crusty Italian bread, white or garlic bread, homemade pita chips or roasted baby potatoes, and you've got a fabulous flavor-packed dinner.
Spring minestrone is versatile, and is a wonderful way to get a hefty dose of vegetables all in one shot. It's great for a variety of diets, as it's low in fat and calories. It can easily be made vegan and gluten-free, as well. Make sure to try Instant Pot asparagus soup, pressure cooked celery soup and creamy Instant Pot cauliflower soup next!
Table Of Contents
Ingredients
Instant Pot spring minestrone is made with an abundance of green garden vegetables, herbs, and pasta. You need:
- Vegetables: zucchini, asparagus, fresh spinach leaves, carrots, celery, onion and garlic. Roasted garlic makes a great alternative to fresh garlic cloves.
- Herbs: thyme, parsley, salt and black pepper. Either fresh or ground spices can be used. If using fresh herbs, increase the amount by three times.
- Pasta: I prefer using orzo or ditalini in my minestrone, but mini farfalle and other small pasta can be used.
- Vegetable broth or stock
- Parmesan cheese
- Lemon: to give this hearty garden vegetable soup a fresh flavor kick, a lemon is squeezed into the broth before serving.
- Red pepper flakes: this optional ingredient gives the soup a little spice at serving if desired.
What Vegetables Are Best In Spring Minestrone Soup?
Spring minestrone is about celebrating seasonal vegetables. Some of the best choices include asparagus, peas, zucchini, carrots, spinach, green beans, leeks and celery. These vegetables add bright flavor, color and plenty of texture without making the soup too heavy.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables are a convenient substitute when fresh produce isn't available. Frozen peas, green beans, and mixed vegetables can be added to the Instant Pot without thawing. Keep in mind that frozen vegetables cook quickly so it's best to stir them in after pressure cooking, when the soup is still nice and hot enough to thaw them without overcooking them.
Kristina's Tips
- For softer vegetables, add them to the pot before pressure cooking.
- Remove the inner pot from the pressure cooker before adding the parmesan cheese. Getting the pot off the heating element will keep the parmesan cheese from clumping up in the broth or melting and becoming stringy.
- Soups always taste even better a few days after being made, when the ingredients and flavors have had a chance to meld for a while. So you can make this soup ahead of time without worry or enjoy your leftovers even more than the initial meal!
Instructions
- Put the extra virgin olive oil into the inner pot of the pressure cooker and set to sauté on high for 3 minutes. When heated, add the chopped carrots and celery and diced onions, garlic, and scallions. Cook for 3 minutes, stirring frequently.
- Pour the vegetable broth into the pot and deglaze the bottom, loosening any stuck pieces of food. Add the orzo, thyme, parsley, salt and black pepper.
- Close and seal the pressure cooker lid. Set to manual/pressure cook on high for 5 minutes. When done, quickly release the pressure.
- Remove the lid and stir, loosening any orzo that may have stuck to the bottom of the pot. Add the diced asparagus, chopped zucchini and torn spinach to the steaming broth. Put the lid back on and let the vegetables steam in the hot broth for 10 minutes.
- Taste and season the broth with more salt and pepper if desired. Squeeze the lemon into a small mixing bowl. Remove the pits, then pour lemon juice into the broth. Stir well, taste, and add more lemon as desired.
- Transfer the inner pot to a heat proof surface and slowly mix in the grated parmesan cheese. Serve with crushed red pepper flakes if desired.
Recipe Variations
Turn it into spicy vegetable soup: add red pepper flakes or a few pinches of cayenne pepper to the broth as it's pressure cooking.
Make root vegetable soup: add more healthy root vegetables, such as diced potatoes, rutabagas, celery root, turnips and parsnips. Or throw in extra carrots, garlic and celery.
Make it pasta-free: for a lower carb version, don't include the pasta. To make up for the lost ingredient, add an extra cup or two of your favorite vegetables.
Add beans: make it even heartier by adding a can of white beans, such as cannellini or great northern beans.
Vegan version: eliminate the parmesan cheese or use vegan parmesan.
Make it gluten-free: easily make spring minestrone gluten free by using gluten free pasta.
How To Store
Spring minestrone keeps in the fridge for up to 5 days. It is freezer-friendly for up to 3 months, although the texture of the vegetables and pasta will change.
How Do I Keep The Pasta From Getting Mushy?
The easiest way to keep pasta from getting mushy is to cook it separately and mix it into individual bowls just before serving. This keeps it from getting too soft and soaking up a lot of broth, especially if you plan to have leftovers.
Recipe
Instant Pot Spring Minestrone Soup
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 carrots chopped
- 6 celery chopped
- 1 cup onion diced
- 6 green onions diced
- 6 garlic cloves diced
- 9 cups vegetable broth
- 1 cup dry orzo or other small pasta
- 2 teaspoon dried thyme
- 2 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large zucchini diced
- ½ lb asparagus chopped into ½ inch pieces
- 2 cups spinach torn
- 1 lemon
- ½ cup grated parmesan cheese
- red pepper flakes to serve
Instructions
- Put the extra virgin olive oil into the inner pot of the pressure cooker and set to sauté on high for 3 minutes. When heated, add the chopped carrots and celery and diced onions, garlic, and scallions. Cook for 3 minutes, stirring frequently.
- Pour the vegetable broth into the pot and deglaze the bottom, loosening any stuck pieces of food. Add the orzo, thyme, parsley, salt and black pepper.
- Close and seal the pressure cooker lid. Set to manual/pressure cook on high for 5 minutes. When done, quickly release the pressure.
- Remove the lid and stir, loosening any orzo that may have stuck to the bottom of the pot. Add the diced asparagus, chopped zucchini and torn spinach to the steaming broth. Put the lid back on and let the vegetables steam in the hot broth for 10 minutes.
- Taste and season the broth with more salt and pepper if desired. Squeeze the lemon into a small mixing bowl. Remove the pits, then pour lemon juice into the broth. Stir well, taste, and add more lemon as desired.
- Transfer the inner pot to a heat proof surface and slowly mix in the grated parmesan cheese. Serve with crushed red pepper flakes if desired.
Notes
Nutrition
Hayley says
This instant pot spring soup was so good, packed with flavours and nutritions. Can't wait to make it again.
Enri Lemoine says
Best minestrone ever. I made it in a regular pot and used fresh thyme and parsley from my herb garden. I also cooked with Parmesan grinds and served it with freshly grated Parmesan and pepperoncini. I love this recipe! I need to make it again!
Tammy says
Oooh sounds so delicious! What a fabulous spring dish for those days that are still a little chilly! Looks wonderful 😀
Dennis says
I love minestrone and your version was absolutely delicious! Thanks for another great recipe.
Jamie says
This soup dish looks absolutely delicious! I just love fresh ingredients on any dish! A perfect soup that everybody would love and enjoy!
Jacqueline Debono says
Love this spring minestrone! I used the first of this year's asparagus and was really good!
Veronika says
It's still cold in Canada so I'm still making lots of soups. This one was delicious and perfect for spring because it's not as heavy as other soups can be. We'll definitely make it again!
Kathryn says
We loved this cozy and comforting soup! IT was packed with spring flavors and so easy to make. Love how it was made in the IP!