Soups
Summer Minestrone
MAKES ABOUT 11 CUPS
Summer Minestrone
MAKES ABOUT 11 CUPS
Dried beans cook in a fraction of the time in the Cuisinart Pressure Cooker - perfect for a quickbean soup like the one below.
Nutritional information per serving (based on 1 cup serving):Calories 202 (9% from fat) | carb. 37g | pro. 9g | fat 2g | sat. fat 1g | chol. 2mg | sod. 472mg | calc. 89mg | fiber 9g
Ingredients
- 8 cups vegetable stock (see recipe on page 17 or store-bought may be used)
- 1 cup dried white beans (such as cannellini) soaked overnight, drained and rinsed
- 1 2x2-inch piece Parmesan rind
- 2 carrots, cut into ¼-inch slices
- 2 red potatoes, cut into ¼-inch cubes
- 1 cup dried small pasta, such as ditalini
- 4 stems curly kale, hard stems trimmed and coarsely chopped
- 1 zucchini, cut into ¼-inch cubes
- 1 yellow squash, cut into ¼-inch cubes
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
- Grated Parmesan, for serving
Preparation
- Pressure Cooker15 min
- 1. Put the vegetable stock, beans and Parmesan rind into the Cuisinart Pressure Cooker.Secure the lid and select High pressure.
- 2. Put the pressure cooker over high heat until pressure cooker reaches full pressure. Reduce temperature to maintain full pressure* and set a timer for 10 minutes.
- 3. When time expires, release pressure by using the cold water release method. When the red safety valve drops, remove lid and add the carrots, potatoes and pasta. Re-secure the lid and select High pressure once more. Set timer for 5 minutes.
- 4. After 5 minutes, release pressure by using the cold water release method again. When the red safety valve drops, remove lid. Add the chopped kale, zucchini and yellow squash.Bring the soup to a boil, reduce to a simmer and cook until kale is wilted and zucchini is just tender. Discard Parmesan rind. Stir in salt, pepper and lemon juice. Serve with grated Parmesan.
- * Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/ medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.
- Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.
