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Minestrone soup in a bowl with a spoon and garnished with parmesan and parsley
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Minestrone Soup

Hearty minestrone soup, loaded with Italian beans, vegetables, tomatoes, and pasta. Delicious, and simple made in the pressure cooker.
Prep Time15 mins
Cook Time45 mins
Pot to Pressure10 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: soup
Keyword: minestrone soup
Servings: 8
Calories: 249kcal


  • Pressure Cooker, 6-8 Quart


  • 1 tablespoon olive oil
  • ½ cup yellow onion diced
  • 2 cloves garlic minced
  • 2 carrots chopped
  • 3 celery stalk chopped
  • 1 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and Pepper
  • 32 ounces fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 8 cups chicken or vegetable broth
  • 1/2 pound dry uncooked small shell pasta
  • 1 zucchini sliced
  • 15.5 ounce Hurst’s Ham Beens Brand Italian Bean Soup Mix dry beans or Hurst's 15 Bean Soup
  • Shredded or grated Parmesan cheese for serving
  • Fresh parsley finely chopped, for garnish


  • Press the SAUTE button on your pressure cooker, and add olive oil. Then add onion and garlic, and saute for about 3 minutes, or until fragrant.
  • Add basil, oregano, thyme, tomatoes, tomato paste, broth, and Hurst’s Ham Beens Brand Italian Bean Soup Mix, discard flavor packet, or set aside to use in another recipe.
  • Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 40 minutes. Turn the valve to SEALING.
  • After the soup has finished cooking for the 40 minutes and the pressure cooker beeps, quick release the pressure by turning the valve to VENTING, being careful to not get burned by the steam.
  • Once the pressure is released, open the lid and add zucchini, the carrots, celery, lock lid back into place, and press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
  • When done, quick release pressure again, then press the SAUTE button and add the dry pasta in, and cook for 7-8 minutes, or until the pasta is tender and cooked.
  • Taste and season with salt and pepper. Add more water as needed if you like a thinner soup.
  • Served topped with Parmesan cheese and parsley if desired.


Recipe Notes
NOTE: Pasta should only be added if serving same day. If making ahead or freezing, cook pasta separately and combine just before serving.
Make this recipe even easier by skipping the spices and using the enclosed spice packet from the Hurst’s Ham Beens Brand Italian Bean Soup Mix.


Calories: 249kcal | Carbohydrates: 44g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 1084mg | Potassium: 640mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3118IU | Vitamin C: 26mg | Calcium: 93mg | Iron: 4mg