Minestrone Soup (Instant Pot)

Course Soup


  • 2 tbsp FRENCH PANTRY Oil of choice
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped zucchini (can substitute winter squash)
  • 6 cloves garlic (minced)
  • 2 tsp Sel Gris Sea Salt
  • 1 tbsp FRENCH PANTRY Roasted Onion & Red Pepper Herb Blend (can sub Rosemary, Basil & Thyme or zesty Mediterranean)
  • 2 tbsp tomato paste
  • 1 can petite diced tomatoes
  • 1 can red kidney beans (rinsed & drained)
  • 8 cups vegetable broth
  • 1 lemon (juiced)
  • 1 head kale (stemmed & chopped)
  • 1/2 cup chopped fresh parsley
  • Garnish: pesto or chopped fresh basil & parmesan cheese


  • Set IP to saute and drop in oil, onion, carrot, celery, salt and herbs. Allow to saute 3-4 minutes then drop in remaining ingredients except kale, parsley and only half of the lemon juice.
  • Secure lid and set IP for 7 minutes high pressure.
  • Do a quick pressure release and stir in kale, parsley and the remaining half of lemon juice. Stir and allow kale to wilt.
  • Serve with a spoonful of pesto (or chopped fresh basil) and a sprinkle of Parmesan cheese.