Minestrone Soup made with Crushed Tomatoes

Minestrone Soup made with Crushed Tomatoes

From: Casa de Crews
”It’s soup season and there’s no better way to celebrate than with a warm and cozy, filling bowl of Minestrone Soup! It literally checks all the boxes as a complete meal without much prep.”

Made with Crushed tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 30 min (COOK TIME: 20 min / PREP TIME: 10 min)

cooking sketch Easy

6 servings


  • 1 tbsp avocado or olive oil
  • 1 medium yellow or white onion, diced
  • 2 ribs celery ( diced)
  • 2 carrots (peeled and sliced)
  • 1 medium Yukon gold potato (diced into ½ inch cubes - about 1 cup diced potatoes)
  • 24.5 oz Mutti® Tomato Puree (Passata)
  • 14 oz Mutti® Crushed Tomatoes (Polpa)
  • 6 cups chicken or vegetable broth
  • 15 oz 15 ounce can kidney beans, rinsed and drained (can also use white beans such as cannelloni or northern beans)
  • 1/2 cup orecchiette, elbow noodles, small shells, or any pasta of choice
  • 1 bay leaf
  • 1 tsp Italian seasoning spice
  • 1/2 tsp red pepper flakes (optional)

after pressure cooking

  • 1 medium zucchini, sliced into coins (or 1 cup green beans)
  • 4 cups spinach (or can use kale or Swiss chard)
  • 1 1/2 tsp balsamic vinegar
  • 3/4 tsp salt ( plus more to taste)
  • Freshly ground black pepper (to taste)
  • Freshly grated Parmigiano Reggiano cheese, and parsley, for garnish (optional)

Recipe and image credit: Casa de Crews

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Minestrone Soup made with Crushed Tomatoes: Method

  1. Press the SAUTE function and add oil to electric pressure cooker. Once hot, add onion, celery and carrots. Saute 2-3 minutes, until soft. Hit CANCEL to stop.
  2. To the pot, add diced potato, tomatoes, broth, beans, pasta and spices. Stir to combine.
  3. Set pot to seal and cook on MANUAL high pressure for 5 minutes. It will take about 15 minutes for the pressure to build. Quick release once done, release pressure valve and remove the lid. Press SAUTE and add zucchini and spinach. Saute 2-3 minutes until pasta is fully cooked and vegetables are tender. Hit CANCEL to stop.
  4. Stir in balsamic, and salt and pepper, to taste. Serve with Parmigiano Reggiano and parsley if desired and dig in!

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Also made with: Crushed tomatoes

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