Minestrone (Pressure Cooked)

Directions

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 sauté the garlic and onion until the onionbecomes limp, about 3 minutes. Add the carrots, leek, celery, ½ cup basil, thyme, reserved navy beans, plum tomatoes with their juice, water and stock.

Lock 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 allow 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 zucchini, cabbage, remaining basil, and salt and pepper to taste. Cook until the zucchini and green beans are crisp-tender, about 3 to 5 additional minutes.

Serve in individual bowls, garnished with Parmesan or romano.

Author’s note:

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