With this pressure cooker adaptation of minestrone soup, you’ll never have to resort to canned soups again! This version of minestrone soup cooks in only 10 minutes.
Preparation time: 20 minutes
Cooking time: 10 minutes under high pressure
Yield: 6 to 8 servings
1 medium onion
3 cloves garlic
3 to 4 medium carrots
1 bunch celery celery
1 large zucchini
1 large potato
3 tablespoons olive oil
1 tablespoon dried Italian seasoning
1 can (14 1/2 ounces) basil-, oregano-, and garlic-flavored diced tomatoes
1 cup string beans
1 head cabbage
1 tablespoon salt
1/2 teaspoon pepper
8 cups water
1 can (19 ounces) red kidney beans
1 1/2 cups ditalini (small, tube-shaped pasta), cooked al dente
1/2 cup freshly grated Parmesan or pecorino Romano cheese
Salt and pepper to taste
Chop the onion.
Peel and mince the garlic cloves.
Dice the carrots, celery, and zucchini.
Peel and dice the potatoes.
Cut the string beans into bite-sized pieces.
Shred the cabbage.
Heat the olive oil in the pressure cooker over medium-high heat.
Add the onion, garlic, and Italian seasoning.
Cook until the onion is soft.
Add 1 cup each carrots, celery, zucchini, and potatoes, and the tomatoes.
Cook for 5 minutes.
Add the string beans, 2 cups cabbage, salt, black pepper, and water and stir well.
Cover and bring to high pressure over high heat.
Lower the heat to stabilize the pressure and cook for 10 minutes.
Remove from the heat.
Release the pressure with a quick-release method.
Open and remove the cover.
Drain the kidney beans and rinse them under cold water.
Add the kidney beans, ditalini, and Parmesan cheese to the soup.
Season with salt and pepper.
Per serving: Calories 255 (From fat 69); Fat 8g (Saturated 2g); Cholesterol 5mg; Sodium 1,359mg; Carbohydrate 38g (Dietary fiber 6g); Protein 11g.
