Classic Pasta and Legume Minestrone
If you’re short on time after work or family schedules, using a pressure cooker to make a healthy meal can be a lifesaver especially when the alternative is picking up fast food on the way home. This classic recipe can be made in under an hour with very minimal work on your part.
- fresh sage sprig
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stock, chopped
- 1 fresh rosemary sprig
- 1 bay leaf
- 4 cups salt-free vegetable stock
- 1 1/2 cups chopped ripe tomatoes or one 14.5 ounce can
- 1 cup dried borlotti or cannellini beans, soaked, rinsed and drained
- 1 cup ditalini pasta or other small shape pasta
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- Remove a few leaves from the sage sprig, set aside.
- Heat oil in the pressure cooker, put in onion, carrot, celery, rosemary, sage sprig, and bay leaf.
- Sauté about 5 min, until the onion softens.
- Pour in stock, tomatoes, and beans.
- Close and lock the lid.
- Cook at high pressure for 15 minutes stovetop or 16 to 20 minutes electric.
- Open with the natural release method.
- Return to high heat and bring to a boil.
- Add pasta, cook according to instructions on package.
- Drizzle with extra virgin olive oil, if desired.
- Sprinkle grated cheese & sage leaves, if desired.
- Pressure cookers have been around a long time. They are easy to use, and the results are always so delicious. A great way to cook healthy meals in a relatively short amount of time.
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