Vegan Minestrone Soup Recipe: Gluten-Free, SOS-Free (Instant Pot)
This delicious vegan minestrone soup recipe is quick and easy to make in the Instant Pot. It is both gluten-free and sos-free and full of flavor! Enjoy!
Servings 6 servings
Calories 249kcal
Ingredients
- 6 cups vegetable broth no-sodium
- 1 onion diced
- 4 cloves garlic minced
- 2 stalks celery diced
- 1 large carrot diced
- 1 zucchini peeled and cubed
- 1 cup green beans trimmed and cut into 1/2-inch pieces
- 1 28-ounce can diced tomatoes no-sodium
- 1 15-ounce can crushed tomatoes no-sodium
- 1 15-ounce can kidney beans, drained and rinsed no-sodium
- 1 cup uncooked gluten-free elbow pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- black pepper to taste
- 2 tablespoons fresh basil chopped
Instructions
- Combine all ingredients in the Instant Pot.
- Set the top knob to "Sealing". Then press "Manual". Set the timer for 10 minutes on "High Pressure".
- After the Instant Pot beeps, release the pressure by turning the top knob to "Venting". Garnish with fresh basil and serve.