Today I’d like to introduce you to my new vegan minestrone soup that your whole family will love! Packed with flavor and ready in well under an hour in your Instant Pot, this vegan minestrone will become a star of your family weekly menu. Add it to your list of favorite Instant Pot vegan soups!
The beauty of vegan minestrone is in its ingredients. You can use as many or as few vegetables as you’d like, and as long as you keep to a few main staple ingredients (tomatoes, pasta, cabbage, and beans), your soup will most likely be a success.
This delicious Instant Pot minestrone is:
- light yet filling
- entirely plant-based
- made without meat or dairy
- full of nutrition
- easy to make
- approved by adults and kids
- ready in 40 minutes
I’ve been making this recipe for years (here’s my earlier vegan minestrone version from the blog), adding or subtracting a few ingredients here and there. But it took me a while to adapt it to the Instant Pot – mainly because I didn’t want to cook everything into a mush while pressure cooking this soup.
Eventually I decided to give it a try, and it turned out a success! Below are a few tips I followed to make it happen. These tips will also work both for other Instant Pot vegan soups.
Tips for Making Vegan Minestrone Soup in the Instant Pot
1. Make sure to prep all ingredients in advance. Peeling, slicing and chopping takes time, so if you prep and start cooking the first few ingredients, they may be done before the rest of the ingredients are ready.
2. Divide prepped vegetables between 3 bowls, and add everything to the Instant Pot in 3 steps. In my recipe below, bowl #1 will have diced onions, carrots and celery; bowl #2 – cubed potatoes, shredded cabbage, and sliced mushrooms; bowl #3 – zucchini and canned beans.
3. Boost flavors by adding garlic and spices in two steps. Split them in half, then add the first half when sauteing the vegetables. Add the second half later, after pressure cooking, along with pasta and zucchini. Pressure cooking tends to mute the flavors of garlic and spices, so by adding them in two steps, we’re avoiding this.
4. Don’t add all broth or water at once – the larger the volume of food you’re planning to pressure cook, the longer it takes for the pressure to build up. So initially, add only 6-7 cups of broth before closing the lid. Once the pressure cooking cycle is over, feel free to add more broth when the soup is simmering on Saute function.
5. After adding pasta, cook it for a very short time, just until it starts getting al dente. It will continue cooking after you turn off your Instant Pot, so you don’t want to overcook it here.
If you don’t have an Instant Pot, I’ve included the stovetop cooking directions in the recipe card below.
And if you have an Instant Pot but haven’t cooked in it much because it intimidates you, check out my 5-step guide to using an Instant Pot for beginners that will help you ace pressure cooking in no time!
Also, see other Instant Pot recipes from the blog.
What is vegan minestrone soup made of?
Traditionally, minestrone soup contains beans, small-shaped pasta, onions, carrots, tomatoes, and broth. I’m also adding cabbage, potatoes, zucchini, lentils, mushrooms, cauliflower, green beans, and kale (the last four are optional).
Minestrone lends itself perfectly to being vegan. However, a lot of recipes for this soup call for broth made with animal parts, or for a sprinkling of parmesan cheese at the end.
To bypass those while adding a rich flavor, I’m using a variety of spices, garlic, and nutritional yeast.
Is minestrone soup kid-friendly?
Yes! Of course, this may vary from child to child, but my 2 year-old loves this vegan minestrone. She first picks out pasta and potatoes, then demands that I give her pasta and potatoes from my bowl, then dips bread in what’s left in front of her – fun times 🙂
By the way, check out these 15 kid friendly vegan recipes from this blog that my toddler enjoys.
What do I do if my minestrone soup becomes too thick?
If your minestrone soup becomes too thick towards the end of cooking, or after it cools off, just add more water or broth. Mix it in and adjust seasoning if needed.
My minestrone soup recipe below yields a soup that becomes quite a bit thicker the next day. I often add some water just before reheating it in the microwave or on stovetop.
How do I store vegan minestrone soup?
Store vegan minestrone soup in an airtight container in the fridge for up to 5 days. To freeze it, split the soup between freezer-proof individual serving size containers, and freeze up to 2 months.
What do I serve vegan minestrone soup with?
I love serving my vegan minestrone with freshly baked bread (French baguette or sourdough bread pair really well). It’s amazing with a dollop of my vegan kale pesto. A sprinkling of nutritional yeast or vegan parmesan are also nice.
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
Question for you: do you have a favorite soup that often goes on your family weekly menu?
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