This delicious vegan minestrone soup recipe is quick and easy to make in the Instant Pot. It is both gluten-free and sos-free and full of flavor! Enjoy!
Course Soup
Cuisine Italian
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 249kcal
Author Dr. Julie Jack
Ingredients
6cupsvegetable brothno-sodium
1oniondiced
4clovesgarlicminced
2stalks celerydiced
1large carrotdiced
1zucchinipeeled and cubed
1cupgreen beanstrimmed and cut into 1/2-inch pieces
128-ounce can diced tomatoesno-sodium
115-ounce can crushed tomatoesno-sodium
115-ounce can kidney beans, drained and rinsedno-sodium
1cupuncooked gluten-free elbow pasta
1teaspoondried oregano
1teaspoondried basil
black pepper to taste
2tablespoonsfresh basilchopped
Instructions
Combine all ingredients in the Instant Pot.
Set the top knob to "Sealing". Then press "Manual". Set the timer for 10 minutes on "High Pressure".
After the Instant Pot beeps, release the pressure by turning the top knob to "Venting". Garnish with fresh basil and serve.