Vegetarian Instant Pot Minestrone Soup

Total time50 min

Prep time15 min

Cook time25 min

This cozy, pressure-cooked soup builds deep flavor fast, starting with sautéed onion, carrot, and celery before garlic and tomato paste deepen the base into something rich and savory. Diced tomatoes, creamy cannellini beans, and a hearty splash of vegetable broth simmer together with oregano, basil, and thyme for a broth that tastes like it's been on the stove all day. Diced zucchini and tender ditalini pasta round out the texture, while a big handful of baby spinach wilts right in at the end for fresh color and a nutrient boost. The Instant Pot does the heavy lifting here, turning humble pantry staples into a comforting, ladle-worthy bowl in a fraction of the usual time. Serve it with crusty bread for dipping and this one easily earns a permanent spot in a vegetarian dinner rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
4 cups low-sodium vegetable broth
2 cups water
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 medium zucchini, diced
2 cups fresh baby spinach
1 cup ditalini pasta, dry
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For serving

freshly grated parmesan cheese, for serving (optional)
crusty bread, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!