*  Exported from  MasterCook  *

                       Minestrone (Pressure Cooked)

Recipe By     : Cooking Under Pressure; copyright 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups and Stocks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  c             Navy beans -- picked over &
                        - rinsed
   2      tb            Olive oil
   2      cl            Garlic -- finely minced
   1      lg            Onion -- coarsely chopped
   3      lg            Carrots -- cut in 1/2" slices
   1      md            Leek -- thinly sliced
   3                    Celery ribs -- cut in 1" slices
   1      c             Fresh basil or Italian parsley
                        -- minced, tightly packed,
                        - divided
   1      ts            Dried thyme or oregano
  14      oz            Can Italian plum tomatoes
                        - with juice
   3      c             Water -- cold
   3      c             Vegetable stock
   2      c             Green beans, trimmed --
                        - cut in thirds
     1/2  c             Orzo, tubettini, or other small
                        - Italian pasta
   1      c             Water -- up to 2 c, boiling
                        - (optional)
   2      lg            Zucchini -- cut in 1/2" slices
   3      c             Cabbage -- cored, shredded
   1      ts            Salt -- or to taste
                        Freshly ground black pepper --
                        - to taste
                        Garnish:
   1      c             Parmesan or Romano cheese --
                        - up to 1-1/2 c, grated

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. 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, 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.

Note: For a friend of mine, a superb minestrone always contains one
secret ingredient: 1 tb of sugar to enhance all of the flavors. She
may be right.

Yield: 8 Servings


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