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
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
Instructions
- Heat olive oil in Pressure Cooker over medium heat for 2 minutes.
- Add onion, garlic, celery, capsicum, carrot, and pancetta and cook, stirring over medium heat for 5 minutes or until onion is soft.
- Add the rest of the ingredients to the Pressure Cooker and stir well to coat in oil.
- 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).
- Once at Pressure turn down the heat to low and cook for 15 minutes.
- Remove from heat. Quick release by placing the pot under a running tap with cool water for a few seconds.
- Open the lid after red pressure indicator has fallen and season with salt and pepper.
- Serve topped with parmesan cheese and accompanied by crusty wood-fired bread.
Notes
