T-Fal P31052, User Manual

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Tip : to save time and keep the dishwashing chore to a minimum, cook the
noodles right in the hot soup. Add about 2 cups of uncooked noodles to the
soup and simmer until al dente.
Vary it : for chicken rice soup, substitute the egg noodles with 3 cups of cooked
rice.
MINESTRONE SOUP
Preparation time : 25 minutes
Pressure Cooking Time: 10 minutes under pressure
Setting :
2
Yield : 12-16 servings
INGREDIENTS
5 tablespoons olive oil, 2 medium onions, chopped, 6 cloves garlic, minced, 2
tablespoons dried Italian seasoning, 2 (15-ounce) cans basil, oregano, and
garlic-flavored diced tomatoes, 2 cups diced carrots, 2 cups diced celery, 2 cups
diced zucchini, 2 cups peeled and diced potatoes, 2 cups string beans, cut into
½-inch pieces, 4 cups shredded cabbage, 2 tablespoons salt, 1 teaspoon black
pepper, 16 cups water, 2 (15-ounce) cans red kidney beans, drained and rinsed
under cold water, 3 cups ditalini (small, tube-shaped pasta), cooked al dente,
2/3 cup freshly grated Parmesan or Pecorino Romano cheese.
DIRECTIONS
1 Heat the olive oil in the pressure cooker over medium-high heat. Add the
onion, garlic, and Italian seasoring, and cook until soft, 7 to 8 minutes. Add the
tomatoes, carrots, celery, zucchini, and potatoes and cook 5 minutes. Add the
string beans, cabbage, salt, pepper, and water. Stir well. Cover and bring to
pressure. Lower heat to stabilize pressure and cook 10 minutes. Use cold water
release method to release pressure. Open and remove lid.
2 Add the kidney beans, pasta, and grated cheese. Taste and adjust for salt and
black pepper.