Minestrone(Pressure Cooked)

* Exported from MasterCook *

Minestrone (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dried navy (pea) beans -- picked over & rinsed
2 tablespoons olive oil
2 cloves garlic -- finely minced
1 large onion -- coarsely chopped
3 large carrots -- cut in 1/2" slices
1 medium leek -- thinly sliced
3 stalks celery -- cut in 1" slices
1 cup tightly packed minced fresh basil -- or
Italian (flat-leaved) parsley -- divided
1 teaspoon dried thyme -- or
dried oregano
1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed -- cut in thirds
1/2 cup orzo, tubettini, -- or
other small Italian pasta
1 cup boiling water (up to 2 c) -- optional
2 large zucchini -- cut in 1/2" slices
3 cups shredded cabbage -- cored
1 teaspoon salt -- or to taste
freshly ground black pepper -- to taste

***Garnish***
1 cup grated Parmesan cheese (up to 1 1/2 c)
or
grated Romano cheese

serves 8 to 10

Soak the navy beans overnight or use the pressure cooker quick presoak method (
see basic cooking times). Rinse, drain, and set aside.

Heat the olive oil in the cooker,and saute the garlic and onion until the onion
becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil,
thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L
ock the lid in place and over high heat bring to high pressure. Adjust heat to
maintain high pressure, and cook 20 minutes. Let the pressure drop naturally
or use a quick release method. Remove the lid, tilting it away from you to all
ow any excess steam to escape.

Add the green beans and orzo and cook uncovered over medium heat for 5 minutes,
stirring frequently so that the orzo doesn't drop to the bottom of the pot and
burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc
hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z
ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser
ve in individual bowls, garnished with Parmesan or romano.

Author's note: For a friend of mine, a superb minestrone always contains one s
ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may
be right.

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