Are you in search of a veggie rich recipe that uses seasonal vegetables, increases fiber, satiates and helps manage weight? Then this Minestrone Soup is a no brainer! As an athlete, this is a great option to help you stay hydrated and focused on your next workout. Enjoy the clean energy that this minestrone soup will bring to your day.
It’s January in Florida and if you take a trip to your local farmer’s market you will see celery, tomatoes, cabbage, tangerines, grapefruit radishes and more that are in season. The wonderful thing about this recipe is that it acts as a guideline, allowing you to mix and match fresh, seasonal produce to make this delicious Minestrone Soup.
The things I recommend you keep in the base of the recipe are the tomatoes, onions, garlic, fresh parsley, and broth. Keeping these variables will help to maintain the rich and savory soup base. From there, you can try replacing the collards with kale or cabbage, carrots with corn, or pinto beans with lentils, there are so many seasonal alternatives to try!
To start the Minestrone Soup recipe, gather all the ingredients. It will be much easier to zip through the recipe if you pre-chop and measure your ingredients.
Mis en place which is a french for “everything in its place.” This is a key word in culinary vocabulary because it is a means that you are well organized before you start which will reduce any mishaps while cooking.
Be sure to read the recipe before you start cooking. This is a good idea to do with any new recipe! That way you won’t miss any steps or forget to add something in at a crucial moment.
Although this recipe uses an Instant Pot, you can easily make this soup in a slow cooker as well. See the recipe notes for how to go about making it in your slow cooker.
The initial step of this recipe calls for sautéing the onions. Use your Instant Pot for this step! Select the ‘Sauté’ button and hit ‘Adjust’ to select the normal mode.
The ‘Sauté’ option is a great feature of your Instant Pot so you can easily make this a one-pot recipe.
Once the word “HOT” appears on your Instant Pot, you can swirl in your olive oil and add the onions. Cook them, stirring frequently for 5 minutes or until tender but not browned.
Now that your onions are tender, stir in the chopped fresh parsley and garlic. Stir constantly for 30 seconds, then add in the broth and undrained pinto beans.
Add in the tomatoes and the next nine ingredients to cayenne pepper.
Turn the cooker off. Close and lock the lid. Turn the steam handle to the ‘Sealing’ position.
Next, you will select ‘Soup’ or ‘Manual’ and use the [-] or [+] to select 6 minutes pressure cooking time.
Once the time is up, turn the cooker off. Then open the cooker using the…
Quick Pressure Release:
Turn the pressure release valve to the ‘Venting’ position and let the steam quickly release. Be careful as high pressured steam will be rapidly escaping from the valve and can easily burn you.
Next, set the Instant Pot to ‘Sauté’ again to heat the soup up again. Add in the collard greens, stirring frequently for 2-3 minutes or until the soup comes to a boil.
Turn the cooker off and divide between 8 bowls. If you like add parmesan or a vegan parmesan cheese or if you want to stick to whole foods, try adding in nutritional yeast for additional cheesy flavor. Enjoy!
Did you try this recipe? Share with us what you think or if there are any adjustments that you made and enjoyed!
If you are looking to up your performance in your workouts or better manage your weight, then this recipe is a great place to start! If you want a more personalized approach to your nutrition program, contact Registered Dietitian Elle Baker, MS, LDN today!
Recipe was adapted from the Instant Pot Weekday Meals Magazine.
Get more vegetables into your eating program this winter with this Minestrone Soup.
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 tbsp fresh parsley minced
- 1 large clove garlic minced
- 3 14.5 oz cans low sodium broth vegetable to chicken
- 1 16 oz can pinto beans undrained
- 4 medium tomatoes
- 2 tbsp tomato paste
- 2 medium celery stalks sliced
- 2 medium carrots sliced
- 1 medium zucchini halved lengthwise and sliced
- 1/2 cup orzo or barley
- 1/2 tsp sea salt
- 1/2 tsp dried Italian seasoning
- 1/8 tsp cayenne pepper or crushed red pepper
- 5 cups collard greens or kale; chopped and packed
- 8 tbsp parmesan cheese thinly sliced
Remove lid from a 6-quart Instant Pot. Press ‘Sauté’. Use ‘Adjust’ to select ‘Normal’ mode. When the word “Hot” appears, swirl in oil. Add onion.
Cook, stirring frequently, 5 minutes or until the onion is tender but not brown.
Add parsley and garlic. Cook, stirring constantly, 30 seconds. Immediately add chicken broth and beans.
Stir in tomato and the next nine ingredients (through cayenne pepper). Turn cooker off. Close and lock the lid of the Instant Pot.
Turn the steam release handle to ‘Sealing’ position. Press ‘Manual’; select ‘High Pressure,’ and use [-] or [+] to choose 6 minutes pressure cooking time.
When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Press ‘Sauté’. Use ‘Adjust’ to select “More” mode.
Add collard greens, stirring frequently, 2-3 minutes or until soup just comes to a boil and kale wilts. Turn cooker off.
Ladle soup into bowls; sprinkle with parmesan cheese (omit for vegetarian or vegan recipe).
If using a slow cooker: Heat a medium pan over medium high heat. Once hot, swirl in oil. Sauté the onions until translucent. Cook, stirring frequently, 5 minutes or until the onion is tender but not brown. Add parsley and garlic. Cook, stirring constantly, 30 seconds. Transfer mixture to the slow cooker and add ingredients from broth to cayenne pepper. Cook on low for 6-8 hours. In the last 15 minutes of cooking, add in the collard greens. Cook until tender then serve warm.