6 Ingredient No Chop Minestrone Dump Soup [Instant Pot, Stove top]
Simply Mix and Warm
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
10minutes 10 minutes
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
10minutes 10 minutes
Ingredients
Instructions
  1. Optional time saver: Rinse frozen vegetables with beans in a colander under warm water to partially thaw.
  2. Stove top: Over medium high heat, saute onion in a splash of broth in large pot. Add vegetables, sauce, broth and beans to pot. Heat through, stirring occasionally. When soup is hot, add optional spinach or kale and stir until wilted. Add salt and pepper to taste and serve.
  3. Instant Pot: Add vegetables, pasta sauce, broth and rinsed beans to the pot and cook at high pressure for 1 minute. Allow pressure to release naturally for 10 minutes, then manually release remaining pressure, stir in spinach or kale if using. Allow to wilt for a minute or two and serve.
Recipe Notes

To add quinoa: add 1/2 cup quinoa and 1 cup water. Will take about 20 minutes on stove top to fully cook quinoa. No additional time i Instant Pot is needed.

To add pasta: add 1 cup pasta and 1 cup water. Cook until pasta reaches desired firmness. Add additional water if soup becomes too thick. Typically pasta can cook in the Instant Pot when the pressure is set to cook for about half the time recommended on the package. However if your vegetables are still partially frozen it may take longer for the pot to come to pressure and overcook your pasta, so proceed at your own risk here!

I used a 32 oz jar of Organic Classico sauce I got at Costco. 24 oz jars are more common and should work just fine. Add additional basil and/or oregano if desired.