If you’re craving a healthy, warm, and vegetable-rich dish but don’t have much time, you’re in the right place.
Pressure Cooker Minestrone is the perfect solution to enjoy a tasty vegetable soup in less than 30 minutes.
In this recipe, I’ll explain how to make a quick yet flavorful minestrone, ideal for the whole family and perfect to customize with seasonal vegetables.
Discover all the secrets to obtain a creamy, nutritious, and fragrant minestrone, reducing cooking times thanks to the pressure cooker.
A time-saving recipe that doesn’t compromise on taste!
Also check out: The best recipes with the pressure cooker
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.8 oz pancetta
- Half onion
- 1 clove garlic
- 1 stick butter
- to taste parsley
- 10.6 oz fresh beans
- 1 stalk celery
- 2 carrots
- 1/3 savoy cabbage
- 1 zucchini
- 1 potato
- 1 leek
- a few cherry tomatoes (or sauce)
- 1.5 liters of water
- 1 cube bouillon
- 4.2 oz pasta (or rice)
Tools
- 1 Pressure cooker lagostina
Preparation
Add all other diced vegetables, tomatoes or sauce, bouillon cube, and water;
Close the pressure cooker, lower the heat at the onset of the whistle, and cook for 20 minutes;
After the time has passed, open the pot, add the rice or pasta, close again, and cook for another 5 minutes;
Turn off the heat, release the pressure by lifting the valve lever, and let the soup sit in the pot with the lid on for another 3 to 5 minutes;
Serve.
If you have leftover minestrone, store it in the fridge in a tightly sealed, preferably glass container for up to 3 days.
