This hearty vegetable minestrone soup is perfect for colder weather and packs a nutritious veggie punch.
I am obsessed with cooler weather. Yes, I complain about it being cold and freezing just as much as the next person but I would take that ANY day over being too hot. Unfortunately for me, I live in South Carolina and currently we have temperature highs in the 90’s even though its almost mid October. Still, this won’t stop me from making vegetable minestrone soup.
I love making soups and stews. There are endless flavor combinations and you can pretty much turn anything into a soup. Typically minestrone soup contains beans and or pasta, but I promise it is just as good without it, plus there is more room for veggies because health.
Check out the Instant Pot instructions for this vegetable minestrone soup below.
Check Out: Other Instant Pot Recipes
Vegetable Minestrone SoupPrint
This hearty vegetable minestrone soup is perfect for cooler weather.
- 1 Medium Onion, diced
- 2 tsp Garlic, minced
- 1/2 cup Celery, diced
- 1/2 cup Carrot Chips, frozen
- 1 cup Green Beans, frozen
- 1 large Zucchini, diced
- 1 cup Cubed & Cooked Butternut Squash, frozen
- 1 Large Russet Potato, diced
- 1 14oz can Diced Tomato
- 1 14oz can Tomato Sauce
- 4 cups Chicken Broth
- 2 tsp Dried Oregano
- 2 tsp Dried Basil
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
- 1 tbsp Avocado Oil
- Salt/Pepper to taste
- In large stock pot, add 1 tbsp avocado oil and heat over medium high heat.
- Add in carrots, celery, onion, garlic, salt, pepper and all dried herbs and saute for about 5 minutes or until vegetables begin to soften.
- To the pot, add zucchini, potato, green beans and butternut squash. Saute all together for another 5 minutes.
- Add chicken broth and canned tomato and stir once again.
- Bring up heat to high until soup comes to a boil. Let it boil for 10 minutes before bring it back town to a low heat or simmer. Simmer at low for about 1 hour or until potatoes are cooked through evenly.
INSTANT POT INSTRUCTIONS:
- Use Saute function on instant pot for steps 1-4
- Once all liquid is added and stirred in, cook on manual HIGH pressure for 30 minutes and use a quick or natural release.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.