Minestrone Soup
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  Serves : 6

  Time : 35 minutes

   in 5 Litre Hawkins Classic

 
Ingredients
1 tbsp / 15 ml olive oil
1 medium (6 oz / 170 g) onion (chopped)
1 clove garlic (crushed)
½ cup / 100 g kidney beans (soaked overnight or in hot water for 2 hours and drained)
5 cups / 1.2 litres vegetable stock
1/3 cup / 40 g macaroni
a pinch sage (ground)
1 medium (4 oz / 115 g) carrot (peeled and cut into ¼ inch / 6 mm pieces)
1 large (11 oz / 310 g) potato (peeled and cut into 1 inch / 2.5 cm long, ½ inch / 1.3 cm wide and ½ inch / 1.3 cm thick pieces)
1 small (3 oz / 85 g) zucchini (chopped)
2 medium (10 oz / 280 g) tomatoes (chopped or 1 can (14 ½ oz / 415 g) precut, peeled tomatoes)
½ cup / 50 g cabbage (chopped)
¼ tsp / 1.3 ml dried basil leaves
½ tsp / 2.5 ml dried oregano leaves
1¼ tsp / 6.3 ml salt
½ tsp / 2.5 ml pepper
1 tbsp / 15 ml parsley
½ cup / 60 g Parmesan cheese (grated)

Recipe
1. Heat oil in cooker about 1 minute. Add onion and garlic. Stir fry till onion is transparent. Add beans and stock. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 5 minutes.
3. Remove cooker from heat. Release pressure by placing cooker in about 4 inches/10 cm of cold water in a basin or in a sink for 2 minutes.
4. Open cooker. Place cooker on high heat. Bring to boil. Add remaining ingredients except parsley and cheese. Stir.
5. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 6 minutes.
6. Remove cooker from heat. Allow to cool naturally.
7. Open cooker. Add parsley. Serve hot, garnished with cheese.



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