Looking for a hearty and nutritious meal that's quick and easy to prepare? Look no further than this delicious Pressure Cooker Minestrone Soup! Packed with vibrant vegetables, hearty beans, and flavourful herbs, this soup is sure to satisfy your cravings while keeping you warm and cosy. Plus, with the convenience of a pressure cooker, you can have this comforting meal on the table in no time. Let's dive into the recipe!
Ingredients:
1 tablespoon (15 ml) olive oil
1 medium onion (170 g), chopped
1 clove garlic, crushed
100 g kidney beans, soaked overnight or in hot water for 2 hours and drained
1.2 litres vegetable stock
40 g macaroni
A pinch of ground sage
1 medium carrot (115 g), cut into ¼ inch (6 mm) pieces
1 large potato (310 g), cut into 2.5 cm long, 1.3 cm wide, and 1.3 cm thick pieces
1 small zucchini (85 g), chopped
2 medium tomatoes (280 g), chopped or 1 can (415 g) pre-cut, peeled tomatoes
½ cup (50 g) cabbage, chopped
¼ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
1 ¼ teaspoon salt
½ teaspoon pepper
1 tablespoon parsley
60 g Parmesan cheese, grated
Method:
- Heat 1 tablespoon of olive oil in the pressure cooker for about 1 minute.
- Add chopped onion and crushed garlic, stir-fry until the onion turns transparent.
- Stir in the soaked kidney beans and vegetable stock.
- Close the cooker and bring it to full pressure on high heat. Then, reduce the heat and cook for 5 minutes.
- Remove the cooker from heat and release pressure by placing it in about 4 inches of cold water in a basin or sink for 2 minutes.
- Open the cooker and return it to high heat. Bring the contents to a boil.
- Add the remaining ingredients except parsley and cheese, stir well.
- Close the cooker, bring it to full pressure on high heat again, then reduce the heat and cook for 6 minutes.
- Remove the cooker from heat and allow it to cool naturally.
- Open the cooker, add parsley, and serve hot, garnished with grated Parmesan cheese.
- Enjoy your flavourful and nutritious Pressure Cooker Minestrone Soup!