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