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CLASSIC Italian Minestrone Soup INSTANT POT

Classic Italian Minestrone Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 94 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8 servings 1x


This is simply the most authentic, classic recipe for Italian Minestrone that you’ll find anywhere. It’s so easy to prepare and chock-full of delicious beans and a secret ingredient that takes this soup over the top!


Units Scale
  • 1/2 cup olive oil plus 1/2 stick (4 oz.) high-quality butter (which Northern Italians cook with alongside olive oil for a more rich, deeper flavor)
  • 45 large cloves of garlic, minced
  • 1 onion (preferably sweet, such as Vidalia), diced
  • 48 oz. diced pancetta] (I use 8 oz.) {If vegetarian, do not include [pancetta}
  • 3 carrots, cleaned and diced/sliced pancetta
  • 2 stalks celery plus its flavor-filled leaves, cleaned and diced/sliced
  • 1 cup fresh green beans, cut up into 1/2″ pieces
  • 2 cans (14.5 oz) imported Italian diced tomatoes (San Marzano
  • OR better yet, use the same amount of garden-fresh, home-grown tomatoes, if you have some on hand
  • 2 Idaho potatoes, cut into chunks about 1/4” thick
  • 1 zucchini, diced with skin left on
  • 11/2 cups fresh spinach or swiss chard, chopped
  • 1 cups fresh cabbage, chopped
  • 1 can cannellini beans, drained and rinsed well
  • 1 can dark red kidney beans, drained and rinsed well
  • 1 can garbanzo beans, drained and rinsed well
  • 46 cups water or homemade vegetable or chicken broth
  • 1 ‘bunch’ of Italian parsley, stems removed and chopped (makes about 1 cup)
  • 1 big chunk of parmesan rind
  • 1 Tbsp. freshly-diced sage
  • freshly cracked salt and pepper to taste
  • 1 cup tubular (ditalini) pasta
  • Optional – 1 teaspoon dried Italian seasoning
  • freshly grated Parmesan cheese for serving


  1. Follow the step-by-step photo instructions provided on the blog post while you read these directions.
  2. Turn on the Instant Pot to ‘sauté’.
  3. Pour the extra virgin olive oil and butter into the pot (we like a richer flavor and most Northern Italians cook with butter combined with olive oil).
  4. Add the chopped onions and minced garlic.
  5. Add the carrots.
  6. Add the celery.
  7. Add the chopped pancetta.
  8. Gently stir all of these ingredients and sauté for about 5 minutes.
  9. Enjoy the wonderful aroma!
  10. Then turn the Instant Pot on “Keep Warm” and turn heat setting to “Less”.
  11. Add the chopped zucchini.
  12. Add the green beans.
  13. Add the potatoes.
  14. Add the slivers of spinach.
  15. Add the cabbage.
  16. Add the tomatoes.
  17. Add the parsley.
  18. Add the cannellini, garbanzo and kidney beans.
  19. Add a large chunk of Parmigiano cheese, then fill up the Instant Pot with chicken or vegetable broth, about 2 inches below the top.
  20. Add the sage.
  21. Place the lid on the Instant Pot, press the button ‘soup’ and let the pot do it’s thing for 30 minutes.  
  22. Enjoy a nice cup of coffee or tea . . . or a glass of wine while the soup cooks!
  23. Carefully open the lid so that the steam releases ‘away’ from your face so that you don’t get burned.
  24. Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is ‘al dente’.
  25. When serving, garnish with Italian parsley and pass freshly-grated Parmigiano cheese around for your guests to help themselves and top their bowls of this delicious soup.


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