Vegetable Minestrone Soup | paleo, whole30, gluten free Print
This hearty vegetable minestrone soup is perfect for colder weather and packs a nutritious veggie punch.  #paleo #vegan #whole30 #fall #soup

Vegetable Minestrone Soup

  • Author: Thyme and JOY
  • Yield: 8-10 servings


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


  1. In large stock pot, add 1 tbsp avocado oil and heat over medium high heat.
  2. Add in carrots, celery, onion, garlic, salt, pepper and all dried herbs and saute for about 5 minutes or until vegetables begin to soften.
  3. To the pot, add zucchini, potato, green beans and butternut squash. Saute all together for another 5 minutes.
  4. Add chicken broth and canned tomato and stir once again.
  5. 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.



  1. Use Saute function on instant pot for steps 1-4
  2. Once all liquid is added and stirred in, cook on manual HIGH pressure for 30 minutes and use a quick or natural release.