Recipe
Minestrone Soup
This easy & healthy Minestrone Soup is naturally vegan.
Ingredient batch: 3× original. Base yield: 8 bowls.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 24 bowls
- Prep
- 10 minutes
- Cook
- 9 minutes
Ingredients
- 44 mL olive oil $0.07 (volume measure)
- 710 mL onion $0.21 (volume measure)
- 355 mL celery $0.20 (volume measure)
- 355 mL carrots $0.10 (volume measure)
- 15 mL garlic $0.02 (volume measure)
- 30 mL Italian seasoning $0.10 (volume measure)
- 237 mL tomato paste $0.18 (volume measure)
- 7.4 mL black pepper $0.02 (volume measure)
- 355 mL beer $0.12 (volume measure)
- 3 28 oz can crushed tomatoes $0.84 — package or uncertain unit retained; no metric conversion
- 89 mL vegetable bouillon $0.38 (volume measure)
- 4259 mL water $0.00 (volume measure)
- 3 15 oz can cannellini beans $0.47 — package or uncertain unit retained; no metric conversion
- 710 mL dry pasta $0.18 (volume measure)
- 710 mL potatoes $0.21 (volume measure)
- 710 mL frozen spinach $0.98 (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 bowls.
- 1 Tbsp olive oil $0.07
- 1 cup onion $0.21
- 1/2 cup celery $0.20
- 1/2 cup carrots $0.10
- 1 tsp garlic $0.02
- 2 tsp Italian seasoning $0.10
- 1/3 cup tomato paste $0.18
- 1/2 tsp black pepper $0.02
- 1/2 cup beer $0.12
- 1 28 oz can crushed tomatoes $0.84
- 2 Tbsp vegetable bouillon $0.38
- 6 cups water $0.00
- 1 15 oz can cannellini beans $0.47
- 1 cup dry pasta $0.18
- 1 cup potatoes $0.21
- 1 cup frozen spinach $0.98
Instructions
- Chop the onion, celery, and carrots. Mince garlic. Dice potatoes and drain the beans if using.
- Sauté onion, celery and carrots in oil, 5 minutes in the Instant Pot, then add garlic, tomato paste, Italian seasoning, and black pepper, and sauté another 2-3 minutes.
- Deglaze the pot with beer or wine, then add the rest of the ingredients. If adding leftover scraps such as cooked rice, cooked pasta, etc add them now. Give the soup a stir, then put the lid on the Instant Pot and set the valve to sealing.
- Pressure cook for 9 minutes at high pressure. Do a quick release when done.
Notes
You can use any small white canned beans for this recipe, navy beans, great northern beans, etc. You can replace the beer with wine or vinegar to deglaze the pot.
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