Add in the onions, carrots, garlic, and saute, stirring occasionally, for about 4-5 minutes, or until the veggies soften.
Add zucchini, broccoli, beans, chickpeas, pasta, tomato paste and sauce, oregano and basil.
Pour in the stock and water just enough to cover all veggies. Give it a good stir, then add in the rosemary spring and bay leaf.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Stir in the pasta and cook for an additional 6-8 minutes, or until the pasta is cooked to al dente.
Stir in the spinach and allow to wilt (about 1-2 minutes).
Season with salt and pepper to your taste and stir in balsamic vinegar.
Please read the Tips & Tricks in the article above before making this easy vegan minestrone soup recipe. Below is just a summary:
If you go for the Instant Pot Minestrone soup recipe, make sure you don't add too much water or stock. Fill it up just enough to cover the veggies, otherwise, the pasta can get overcooked.
Manually release the pressure from the Instant Pot when you cook the pasta otherwise, it will take about 10-12 minutes until it’s safe to open the lid. During this time, the pasta will continue to cook and it will get overcooked.
You can also cook the pasta separately and add it at the end (see Tip #1)
You can make easy minestrone soup recipe with any veggies you want and you can use chopped potatoes and cauliflower instead of pasta.
Vegan minestrone soup is perfect for meal-planning. You can freeze it in ovenproof glass containers and reheat it whenever you need a quick bite.