Easy MyWW Minestrone Soup

Instant Pot Minestrone Soup recipe

Easy MyWW Minestrone Soup

Alyssa Reinbolt


  • 1 tbsp extra virgin olive oil divided
  • 2-3 cloves garlic finely minced
  • ½ medium yellow onion finely chopped
  • 3 medium carrots finely chopped
  • 3 large stalks celery finely chopped
  • 1 28- oz. can petite diced tomatoes undrained
  • 1 15.5 oz. can cannellini beans drained and rinsed
  • 1 15 oz. can garbanzo beans drained and rinsed
  • 4 cups fat free low sodium chicken broth
  • 2 whole bay leaves
  • 1 tbsp fresh rosemary leaves finely chopped (or 1 t. dried)
  • 1 tbsp fresh thyme leaves or 1 t. dried
  • 1 tbsp fresh oregano leaves or 1 t. dried
  • ½ tbsp crushed red pepper flakes
  • Sea salt and black pepper to taste
  • 2 cups Whole Wheat Fusilli pasta
  • 2 cups fresh green beans cut into ½” pieces
  • 2 cups fresh arugula

Optional: 3” Parmesan cheese rind

Optional Garnish:

  • ¼ c. fresh parsley leaves chopped
  • Freshly grated Parmesan cheese


  • Press Saute on the Instant Pot and add in the garlic with nonstick cooking spray, stirring occasionally, for 2-3 minutes or just until the garlic starts to turn golden brown.
  • Add in the chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
  • Add all remaining ingredients except for the pasta to pot and stir to combine.
  • *Add Parmesan cheese rind, if desired
  • Season with salt and black pepper, to taste, Add in the pasta last before you secure the lid on the instant pot and set manual pressure for 4 minutes.
  • Quick release pressure and remove cover, add additional chicken broth if necessary.
  • To serve, divide arugula among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired.


**If you are making this meal ahead, make the pasta separately.