Appetizers & Snacks, Soups

Minestrone Soup

  • Prep 15 mins
  • Total 50 mins
  • Easy
  • Serves 12

Minestrone Soup is a classic tomato based soup filled with vegetables and often rice or pasta. This recipe makes enough to serve a crowd and would be perfect for a gathering or as a holiday appetizer for your whole family.

TIP: Once cooking is complete, the pasta will continue to absorb the vegetable stock. Add up to 2 cups additional stock after cooking to maintain a soupy consistency.


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 tablespoon canola oil
  • 3 carrots, peeled, thinly sliced
  • 3 celery ribs, thinly sliced
  • 1 white onion, chopped
  • 4 cloves garlic, peeled, minced
  • 1 can (28 ounces) diced tomatoes
  • 12 cups vegetable stock
  • 1 tablespoon dry oregano
  • 1 box (16 ounces) dry elbow pasta
  • kosher salt, as desired
  • ground black pepper, as desired
  • 1 bag (12 ounces) green beans, chopped
  • 1/4 cup parsley, chopped
  • 1 cup grated Parmesan cheese
  • red chili flakes, as desired
  • Step 1

    Remove the lid from the pot. Turn dial to SEAR/SAUTÉ set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.

  • Step 2

    Add the oil, carrots, celery, onion, and garlic to the pot. Cook uncovered for 5 minutes, stirring occasionally.

  • Step 3

    Add the tomatoes, stock, oregano, pasta, salt, and pepper to pot. Stir to combine, then cover with the lid.

  • Step 4

    Turn dial to BAKE, set temperature to 400°F, set time to 30 minutes, and press START/STOP to begin cooking.

  • Step 5

    After 25 minutes, add the green beans to the pot and stir to combine. Cook uncovered for 5 minutes, until green beans are tender.

  • Step 6

    When cooking is complete, serve the soup immediately with parsley, Parmesan cheese, and chili flakes as desired.