Grandma Nancy's Cookbook

Olive Garden’s Minestrone Soup – Instant Pot




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3 Tablespoons avocado or coconut oil

1 cup white onion chopped ( about 1 small)

1/2 cup chopped zucchini

1/2 cup green beans

1/4 cup chopped celery ( about 1/2 stalk)

4 garlic cloves (minced)


4 cups vegetable broth or chicken broth

2 (15 oz.) cans red kidney beans, drained

1 (14 oz. ) can diced tomatoes

1/2 cup carrot (julienned, chopped or shredded)

2 Tablespoons fresh minced parsley

1 1/2 teaspoons dried oregano

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups water


1/2 cup small pasta shells

2 (15 oz. cans small white beans or great northern beans, drained

4 cups fresh baby spinach



1. Choose the saute setting and add oil, onion celery, garlic, green beans, and zucchini.

2. Saute for about 5 minutes or until onions begins to turn translucent.

3. Add broth, drained tomatoes, kidney beans, carrot, water and spices. (Do not add white beans at this time).

4. Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook 3 minutes)

5. Release pressure using the “quick release” and add pasta, white beans and spinach.

6. Put the lid back on tight, AND SIT FOR 10 minutes or so. (You don’t need to turn it back on)

Serve with Parmesan cheese (optional.)




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