Recipe of the Week

Minestrone Soup is a perfect family-friendly meal hearty enough for even the biggest appetites. It’s the easiest, and best Instant Pot Minestrone Soup recipe ever and full of protein-packed beans and loaded with veggies. This soup is filling comfort food in a bowl. Your family will love this soup for dinner.


  • 2 tablespoons olive oil
  • 1 cup onion finely chopped
  • Half (½) cup carrots chopped
  • ½ cup celery chopped
  • One zucchini chopped
  • 2 garlic cloves / minced
  • 1 can petite diced tomatoes do not drain (14 Oz)
  • A can of kidney beans drained & rinsed (14 Oz)
  • A can of tomato sauce (14 Oz)
  • 7 cups low sodium vegetable broth
  • 1 tbsp Italian seasoning
  • salt more or less to preference
  • Half (½) teaspoons pepper
  • 1-½ cup spinach leaves
  • Half (½) cups shell pasta


Instant Pot 
  1. Heat oil on 'sauté' high.
  2. Add the onion and garlic to the instant pot and sauté until lightly caramelized for about 3 minutes.
  3. Add zucchini, carrots, celery, sauté for 1 minute.
  4. Next, add in the diced tomatoes and tomato sauce.
  5. Press the Keep Warm/Cancel button.
  6. Add in the beans, vegetable broth, Italian seasoning, salt, Black pepper powder, Baby spinach, and Pasta shells. Give it a nice stir.
  7. Securely lock the pressure cooker's lid and set for 6 minutes on 'High'.
  8. Perform a 'quick release' to release the cooker's pressure.
  9. Serve it hot with your choice of fixing (garlic bread)
Stove Top Instructions
  1. Add olive oil in a large pot over medium heat. Add the onion, carrots, celery, zucchini.
  2. Let it cook for 5-6 minutes until tender, stirring occasionally.
  3. Add the diced tomatoes, beans, tomato sauce, vegetable broth, Italian seasoning salt, and pepper. Stir together and let come to a low boil.
  4. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.
  5. Add spinach and dried pasta shells. Let cook until pasta is done. Taste and add more salt or other spices if wanted.

Kali Maurer