Minestrone Soup

Minestrone Soup

Warm up those cold nights with this flavour some soup.

Ingredients

• 1 large onion, finely chopped
• 2 stalks of celery, finely chopped
• 1 red capsicum, finely chopped
• 1 large carrot, finely chopped
• 100g pancetta (or bacon), finely chopped
• 2 cloves garlic, finely chopped
• 100g Sebago potatoes, finely chopped
• 400g can chopped tomatoes
• 1L chicken stock
• 400g can of cannellini beans, drained and rinsed
• 400g can of borlotti beans, drained and rinsed
• 120g dried ribbed pasta, of your choice
• 350g trimmed silverbeet leaves, finely shredded
• 1 grated parmesan cheese to serve

Step 1

Heat olive oil in Pressure Cooker over medium heat for 2 minutes.

Step 2

Add onion, garlic, celery, capsicum, carrot and pancetta and cook, stirring over medium heat for 5 minutes or until onion is soft.

Step 3

Add the rest of the ingredients to the Pressure Cooker and stir well to coat in oil.

Step 4

Add stock and stir gently. Close and lock the Pressure Cooker and bring to Pressure on high heat using setting 2 (Pressure is reached when the red Pressure indicator has risen).

Step 5

Once at Pressure turn down the heat to low and cook for 15 minutes.

Step 6

Remove from heat. Quick release by placing the pot under a running tap with cool water for a few seconds.

Step 7

Open the lid after red pressure indicator has fallen and season with salt and pepper.

Step 8

Serve topped with parmesan cheese and accompanied by crusty wood-fired bread.

Chef’s Tips

This soup can be frozen, freeze in an airtight container for up to 2 months.

Minestrone Soup

Warm up those cold nights with this flavour some soup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Soup

Ingredients Method Notes

Ingredients

  

• 1 Large Onion (finely chopped)
• 2 Stalks of celery (finely chopped)
• 1 Red capsicum (finely chopped)
• 1 large Carrot (finely chopped)
• 100g Pancetta (or bacon) (finely chopped)
• 2 cloves Garlic (finely chopped)
• 100g Sebago potatoes (finely chopped)
• 400g can Chopped tomatoes
• 1L chicken stock
• 400g can of cannellini beans (drained and rinsed)
• 400g can of borlotti beans (drained and rinsed)
• 120g dried ribbed pasta (of your choice)
• 350g trimmed silverbeet leaves (finely shredded)
• 1 grated parmesan cheese to serve

Method

 

1. Heat olive oil in Pressure Cooker over medium heat for 2 minutes.
2. Add onion, garlic, celery, capsicum, carrot, and pancetta and cook, stirring over medium heat for 5 minutes or until onion is soft.
3. Add the rest of the ingredients to the Pressure Cooker and stir well to coat in oil.
4. Add stock and stir gently. Close and lock the Pressure Cooker and bring to Pressure on high heat using setting 2 (Pressure is reached when the red Pressure indicator has risen).
5. Once at Pressure turn down the heat to low and cook for 15 minutes.
6. Remove from heat. Quick release by placing the pot under a running tap with cool water for a few seconds.
7. Open the lid after red pressure indicator has fallen and season with salt and pepper.
8. Serve topped with parmesan cheese and accompanied by crusty wood-fired bread.

Notes

This soup can be frozen, freeze in an airtight container for up to 2 months.