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    Home » Vegetarian

    Instant Pot Copycat Olive Garden Minestrone Soup

    Published: Jan 28, 2021 · Modified: Aug 24, 2022 by Mariah Mandile

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    This Instant Pot Minestrone Soup is easy to make, full of wholesome ingredients, and has all of your favorite authentic Italian flavors. This recipe can be made on the stovetop in about an hour or in the pressure cooker in less than 20 minutes. Great for busy weeknights!

    Bowl of minestrone soup with fresh basil on top.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe
    • 🍴 Ingredient Notes
    • Bean Tips
    • Vegetable Swaps & Add-Ins
    • Gluten-Free Pasta Suggestions
    • 🍴 Step by Step Instructions
    • Frequently Asked Questions
    • What should I serve with my Minestrone Soup?
    • How to store & reheat leftovers
    • Recipe
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    • 💬 Reviews

    Why you'll love this recipe

    Minestrone Soup is one of my favorite traditional Italian soup recipes! It's cozy, delicious, and made with lots of vegetables and hearty beans!

    If you're a fan of Olive Garden, you will absolutely love this healthy soup recipe.

    It's a great vegetarian option and can be served as is or with your favorite gluten-free pasta! The perfect dish to warm up in the winter months!

    🍴 Ingredient Notes

    Overhead  shot of vegetables and beans.
    • Chopped Green Beans - You can use fresh or frozen!
    • Carrots - Chopped into bite sized pieces
    • Celery - Chopped into bite sized pieces
    • Sweet Onion - Diced
    • Red Kidney Beans - Rinsed & drained. I used the brand Eden.
    • Great Northern Beans - Rinsed & drained. You can substitute with Cannellini beans!

    Bean Tips

    1. Make sure to thoroughly rinse and drain your beans.
    2. My favorite brand of canned organic beans is Eden. They have extremely high standards, and an extensive cooking process. Eden also uses BPA-Free lining on all of their cans! They soak their beans overnight and pressure cook all of their beans before packaging! This extensive process helps to reduce something called lectins. Lectins are proteins found in beans, and other foods. They can be difficult to digest, which is essentially what causes gas and bloating when beans aren’t prepared properly. Pressure cooking them will help to make them more easily digestible!
    3. If you don't like great northern beans, feel free to use two cans of red kidney beans! (Or vice versa.)
    4. Don't like beans? See the "Vegetable Swaps & Add-Ins" section for more vegetable ideas!
    Broth and seasoning ingredients measured out.
    • Roasted Diced Tomatoes - I love using the roasted canned tomatoes because they add another layer of flavor!
    • Chicken Broth - I used Kettle & Fire Chicken Bone Broth, but any chicken or vegetable broth will work for this recipe.
    • Seasoning - Fresh Parsley, Garlic, Salt, Black Pepper, Dried Thyme, and a Bay Leaf.

    Vegetable Swaps & Add-Ins

    1. Zucchini - Zucchini is one of those amazing vegetables that goes well in almost every soup recipe. I would peel, and cut into quarter size pieces.
    2. Spinach or Kale - Want more greens? Either option would be great in this recipe! I personally love using spinach, but I would recommend stirring it in at the end - it doesn't take long to cook! Kale takes a bit longer, so add it into the pressure cooker with the rest of the vegetables, or halfway through on the stovetop.
    3. Potatoes - If you're not planning on adding in pasta at the end, small peeled, cubed potatoes are delicious in Minestrone! (Also great if you want to skip the beans!) Potatoes add a little more bulk to the soup.
    4. Yellow Squash - I love yellow squash, especially for more of a summer version of this recipe!! Peel, and chop into quarter size pieces.
    5. Green Peas - In my Instant Pot Minestrone recipe, I use green peas! They're delicious, but totally optional.

    Gluten-Free Pasta Suggestions

    I personally love adding gluten-free pasta to Minestrone! The Whole Foods brand makes delicious chickpea shell pasta that is organic, and only have ONE ingredient – chickpeas.

    A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels!

    If you’re not a Whole Food’s shopper, my other go-to brand is Jovial! For this recipe I used Jovial's Elbows! I love using smaller noodles like shells, elbows, or penne for Minestrone.

    🍴 Step by Step Instructions

    Sautéing the Onions & Garlic

    1. Start by turning your pot to a medium/high heat. (Sauté setting on pressure cooker.) Add about a tablespoon of coconut oil, olive oil, or avocado oil.
    2. Once the pot has warmed up, add your diced onions. Stir continuously until they start to turn translucent. Then add your minced garlic, and stir for another minute. (If you're using garlic powder, skip this step.)

    Adding the Vegetables, Herbs & Spices

    1. Next, add in your chopped carrots and celery. Continuing stirring for a couple minutes, then add in your salt, black pepper, dried thyme, and parsley. (If you're using garlic powder, add it in now too!)
    2. Stir until the flavors become fragrant - about a minute or two. If you're using a pressure cooker, turn the sauté setting off while you add the broth and vegetables. If you're using a pot on the stovetop, turn your heat to medium/low while you're adding the broth and vegetables.

    Broth & Vegetables

    1. Next, pour in the chicken broth, water, and roasted tomatoes. Stir well, make sure the garlic and onions are not stuck to the bottom of the pot. (Especially if you're using a pressure cooker!
    2. Then add in the rinsed and drained red kidney beans, great northern beans, and any other vegetables you decide to add in. Stir well.

    Cooking in Instant Pot or Stovetop

    1. Last, place the bay leaf on top! For pressure cooker, set to high for 15 minutes. (If you overcook the vegetables and beans will get mushy.) If you're cooking the soup on the stovetop, place the cover on top and turn up to medium/high heat until it begins to boil. Once it's boiling, turn to medium/low and let simmer for about 45-60 minutes.
    2. It's ready to serve when the vegetables are tender!
    3. If you used the pressure cooker, make sure to release the pressure before removing the lid.

    Serving Minestrone Soup

    1. Serve as is, or with some gluten-free pasta! I like adding the pasta in as I serve the soup. If you store the pasta in the soup, it will get mushy. (Especially gluten-free pasta.) You can also top with fresh chopped parsley, basil, or a little grated cheese! Enjoy!

    Frequently Asked Questions

    Is this Minestrone recipe Vegan?

    Technically it's considered Vegetarian because I did use chicken broth, but you can easily swap that out for a vegetable broth!

    How do I make this recipe Paleo friendly?

    You can easily make this recipe Paleo friendly by swapping out the beans for more vegetables! See the Vegetable Swaps section for more details.

    Can I add chicken to this Minestrone Recipe?

    Yes, of course! I would recommend cooking chicken breast separately, and chopping it into bite sized cubes. Stir in the cubed chicken in once the soup is ready. You could also make shredded chicken, and add to your bowl when serving the soup.

    What should I serve with my Minestrone Soup?

    1. Paleo Garlic Herb Bread - One of my favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
    2. Gluten-Free Focaccia Bread - Another delicious bread recipe that you will love! I usually slice mine into long strips which are perfect for dipping in soup.
    3. Paleo Garlic Herb Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
    4. Cassava Flour Bread - This yeast-free bread is great fresh or toasted!
    5. Fresh Basil or Parsley - There can never be enough herbs! I love adding fresh basil or parsley from the garden on my Minestrone.
    6. Freshly grated cheese - I usually don't have dairy, but I can tolerate small amounts. Freshly grated cheese tastes incredible on this soup. It adds a nice salty flavor!
    7. Extra Virgin Olive Oil - Would I even be Italian if I didn't suggest this? In our house we drizzle a little EVOO on almost every dish!

    How to store & reheat leftovers

    You can freeze leftover soup in a freezer safe airtight glass container. Make sure it’s cooled to room temperature before placing it in the freezer.

    You can also store leftovers for up to 5 days in the refrigerator. I love using Ello containers because they’re freezer & microwave safe. 

    To reheat soup, transfer it into a small saucepan on medium heat until it’s to your desired temperature. (You can also use a microwave!)

    Remember to store pasta separately, or else it will get soggy. Add to soup when serving.

    More Soup Recipes!

    • Spicy Chicken Soup Recipe
    • Whole30 Chicken Pot Pie Soup
    • One Pot Lasagna Soup
    • Chicken Bone Broth Soup (Whole30 Friendly!)

    After you make this Instant Pot Copycat Olive Garden Minestrone Soup, make sure to leave a comment & rate the recipe!

    Recipe

    Big bowl of minestrone soup with fresh basil on top.

    Instant Pot Copycat Olive Garden Minestrone Soup

    5 from 1 vote
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    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course, Soup
    Cuisine American, Italian
    Servings 6
    Calories 99 kcal

    Equipment

    • Pressure Cooker or Large Pot

    Ingredients
      

    Broth

    • 2 28 ounce Cans Roasted Diced Tomatoes
    • 2 Cups Chicken Broth
    • 2 Cups Water

    Vegetables & Beans

    • 4 Cups Chopped Green Beans You can use fresh or frozen!
    • 2 Cups Carrots - Chopped into bite sized pieces
    • 2 Cups Celery - Chopped into bite sized pieces
    • 1 Sweet Onion - Diced
    • 1 15 ounces Red Kidney Beans, rinsed & drained. I used the brand Eden.
    • 1 15 ounces Great Northern Beans, rinsed & drained. You can substitute with Cannellini beans!

    Spices

    • ½ Cup Fresh Parsley
    • 3-4 Cloves of Garlic - Minced You can substitute with 1 teaspoon garlic powder.
    • 1+ ½ Teaspoons Salt
    • ½ Teaspoon Black Pepper
    • 1 Teaspoon Dried Thyme
    • 1 Bay Leaf

    Instructions
     

    Sautéing the Onions & Garlic

    • Start by turning your pot to a medium/high heat. (Sauté setting on pressure cooker.) Add about a tablespoon of coconut oil, olive oil, or avocado oil.
    • Once the pot has warmed up, add your diced onions. Stir continuously until they start to turn translucent. Then add your minced garlic, and stir for another minute. (If you're using garlic powder, skip this step.)

    Adding the Vegetables, Herbs & Spices

    • Next, add in your chopped carrots and celery. Continuing stirring for a couple minutes, then add in your salt, black pepper, dried thyme, and parsley. (If you're using garlic powder, add it in now too!)
    • Stir until the flavors become fragrant - about a minute or two. If you're using a pressure cooker, turn the sauté setting off while you add the broth and vegetables. If you're using a pot on the stovetop, turn your heat to medium/low while you're adding the broth and vegetables.

    Broth & Vegetables

    • Next, pour in the chicken broth, water, and roasted tomatoes. Stir well, make sure the garlic and onions are not stuck to the bottom of the pot. (Especially if you're using a pressure cooker!
    • Then add in the rinsed and drained red kidney beans, great northern beans, and any other vegetables you decide to add in. Stir well.

    Cooking in Pressure Cooker or Stovetop

    • Last, place the bay leaf on top! If you're using the pressure cooker, set to high for 15 minutes. (If you overcook the vegetables and beans will get mushy.) If you're cooking the soup on the stovetop, place the cover on top and turn up to medium/high heat until it begins to boil. Once it's boiling, turn to medium/low and let simmer for about 45-60 minutes.
    • It's ready to serve when the vegetables are tender!
    • If you used the pressure cooker, make sure to release the pressure before removing the lid.

    Serving Minestrone Soup

    • Serve as is, or with some gluten-free pasta! I like adding the pasta in as I serve the soup. If you store the pasta in the soup, it will get mushy. (Especially gluten-free pasta.) You can also top with fresh chopped parsley, basil, or a little grated cheese! Enjoy!

    Notes

    Vegetable Swaps & Add-In's - 
    1. Zucchini - Zucchini is one of those amazing vegetables that goes well in almost every soup recipe. I would peel, and cut into quarter size pieces.
    2. Spinach or Kale - Want more greens? Either option would be great in this recipe! I personally love using spinach, but I would recommend stirring it in at the end - it doesn't take long to cook! Kale takes a bit longer, so add it into the pressure cooker with the rest of the vegetables, or halfway through on the stovetop.
    3. Potatoes - If you're not planning on adding in pasta at the end, small peeled, cubed potatoes are delicious in Minestrone! (Also great if you want to skip the beans!) Potatoes add a little more bulk to the soup.
    4. Yellow Squash - I love yellow squash, especially for more of a summer version of this recipe!! Peel, and chop into quarter size pieces.
    5. Green Peas - In my Instant Pot Minestrone recipe, I use green peas! They're delicious, but totally optional.
     
    Storing & Reheating Leftover Minestrone -
    You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator.
    I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small saucepan on medium heat until it’s to your desired temperature. (You can also use a microwave!)
    Remember to store pasta separately, or else it will get soggy. Add to soup when serving.
    **See full post for more information and step by step photos!

    Nutrition

    Serving: 1ServingCalories: 99kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 946mgPotassium: 724mgFiber: 7gSugar: 11gVitamin A: 8800IUVitamin C: 38mgCalcium: 118mgIron: 3mg
    Keywords instant pot minestrone soup, olive garden minestrone soup, stovetop minestrone soup, vegetarian minestrone soup
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Mel

      February 09, 2021 at 1:35 pm

      5 stars
      I made it on the stove top, and my whole family loved it! Thanks for the recipe.

      Reply
      • [email protected]

        February 09, 2021 at 1:58 pm

        That's my personal favorite way to cook this recipe! So glad you enjoyed it. (:

        Reply

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