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Most minestrone is made with pasta, beans and vegetables. This vegetarian version cooks quickly thanks to the Instant Pot (affiliate link) and is made gluten-free by swapping dry green lentils for the pasta. It makes a nice light main course meal thanks to the addition of protein- and fiber-rich lentils.
Table of Contents
- How Many Calories and Weight Watchers Points in this Instant Pot Lentil Minestrone?
- Recipe Ingredients
- How to Make Instant Pot Vegetarian Lentil Minestrone, Step-by-Step
- Recipe Notes
- Serving Suggestions
- Ways to Use Leftovers
- Vegetarian Instant Pot Lentil Minestrone Recipe
- More Easy Healthy Minestrone Soups for Weight Watchers
How Many Calories and Weight Watchers Points in this Instant Pot Lentil Minestrone?
According to my calculations, each 1-cup serving has about 132 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Recipe Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1-1/2 cups chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 heaping cup chopped zucchini
- 1 cup dry green lentils
- 28 ounces canned diced tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 cups water
- 2 teaspoons fine sea salt
- Black pepper, to taste
How to Make Instant Pot Vegetarian Lentil Minestrone, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Add olive oil to inner pot and press Sauté button. Add the onion, carrots and celery and cook until softened and onions turn translucent, about 5 minutes. Stop cooking by pressing Cancel button and stir in garlic.
Step 3: Stir in the zucchini, lentils, tomatoes along with juice, basil, oregano, thyme, water and a sprinkling of black pepper. Ensure everything is well mixed and lentils are covered.
Step 4: Place the lid on the pot in the locked position and move the steam release valve to “Sealing” position. Cook on HIGH pressure for 5 minutes.
Step 5: After the cooking time finishes, allow a natural pressure release for 10 minutes before moving the steam release valve to “Venting” position and releasing the pressure (being careful to not get burned from the steam).
Step 6: Unlock and remove the lid once the float valve drops.
Step 7: Add salt and give mixture a good stir. Adjust seasonings as desired.
Step 8: Serve immediately and top with chopped parsley or basil, if desired. Fresh grated Parmesan also makes a tasty garnish.
Step 9: Store any leftover soup in an airtight container in the refrigerator.
Recipe Notes
Classic minestrone is usually made with vegetables, pasta and sometimes beans. This enlightened version is made gluten-free by substituting dry green lentils for the pasta.
According to the recipe instructions, it is best to add the salt after the lentils have become tender, rather than before cooking. If you add salt before cooking, the lentils may turn out tough, not soft and tender.
Serving Suggestions
Enjoy this soup plain (without any additional toppings), or garnished with fresh chopped Italian flat-leaf parsley, fresh chopped basil or freshly grated or shaved Parmesan cheese. (Be sure to adjust WW Points accordingly when making any adjustments.)
A nice thick slice of toasted crusty bread makes a nice accompaniment.
Ways to Use Leftovers
Leftover soup can be store in the refrigerator in an airtight container. You may find it necessary to add a little more water (or vegetable broth (affiliate link)) when reheating leftovers to achieve your desired consistency.
For added fiber and protein, you can stir in some beans (white, cannellini, pinto, black, etc.) and/or chopped, or shredded, cooked chicken breast.
Stirring in a little prepared basil pesto to each bowl of reheated soup is another nice flavorful addition.
If you’ve made this Vegetarian Lentil Minestrone, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Vegetarian Instant Pot Lentil Minestrone Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1-1/2 cups chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup dry green lentils
- 1 can (28 ounces) diced tomatoes with juices
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 cups water
- 2 teaspoons fine sea salt
- Black pepper, to taste
Optional Garnishes:
- chopped parsley, chopped basil, freshly grated Parmesan cheese, etc.
Instructions
- Add olive oil to inner pot and press Sauté button. Add the onion, carrots and celery and cook until softened and onions turn translucent, about 5 minutes. Stop cooking by pressing Cancel button and stir in garlic.
- Stir in the zucchini, lentils, tomatoes along with juice, basil, oregano, thyme, water and a sprinkling of black pepper. Ensure everything is well mixed and lentils are covered.
- Place the lid on the pot in the locked position and move the steam release valve to "Sealing" position. Cook on HIGH pressure for 5 minutes.
- After the cooking time finishes, allow a natural pressure release for 10 minutes before moving the steam release valve to "Venting" position and releasing the pressure (being careful to not get burned from the steam).
- Unlock and remove the lid once the float valve drops.
- Add salt and give mixture a good stir. Adjust seasonings as desired.
- Serve immediately and top with chopped parsley or basil, if desired. Fresh grated Parmesan also makes a tasty garnish.
- Store any leftover soup in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Classic minestrone is usually made with vegetables, pasta and sometimes beans. This enlightened version is made gluten-free by substituting dry green lentils for the pasta. According to the recipe instructions, it is best to add the salt after the lentils have become tender, rather than before cooking. If you add salt before cooking, the lentils may turn out tough, not soft and tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker (affiliate link) by Megan Gilmore.
