Description

This Instant Pot Minestrone Soup is a delightful blend of kidney beans, fresh vegetables, and tender noodles. Perfect for a quick dinner or a heartwarming, healthy meal, it’s a homemade comfort that everyone will love!

Ingredients

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1 can kidney beans, canned, drained
1 can garbanzo beans, canned, drained
32 oz chicken broth
1/2 small onion, sliced or diced
2 stalks celery, diced
3 large carrots, sliced thin into dials
1 small zucchini, cut into dials
1.5 cup diced tomatoes, petite, canned
1 cup noodles, uncooked small/medium shells

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Instructions

Dice all of your vegetables and place them into the Instant Pot or pressure cooker.
Add the chicken broth, drained beans, and uncooked noodles. Stir gently and add any herbs or spices you prefer.
Close the lid and set the steam valve to pressure high for 3 minutes.
After cooking, do a quick release.
Carefully lift the lid and serve topped with shredded parmesan and parsley if desired.

Notes

If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
For a richer flavor, consider using beef broth.
Adjust the thickness of the soup by varying the amount of broth added.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 6g
Sodium: 800mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 12g
Cholesterol: 5mg