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SUMMER MINESTRONE

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Cuisinart original

 

Dried beans cook in a fraction of the time in the Cuisinart Pressure Cooker - perfect for a quick bean soup like the one below.

Pressure Cooking Time: 15 minutes

Approximate Total Time: 45 minutes

Ingredients

8 cups vegetable stock (see recipe on page 17 or store-bought may be used)

1 cup dried white beans (such as cannellini) soaked overnight, drained and rinsed

1 2x2-inch piece Parmesan rind

2 carrots, cut into ¼-inch slices

2 red potatoes, cut into ¼-inch cubes

1 cup dried small pasta, such as ditalini

4 stems curly kale, hard stems trimmed and coarsely chopped

1 zucchini, cut into ¼-inch cubes

1 yellow squash, cut into ¼-inch cubes

1½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon freshly squeezed lemon juice

Grated Parmesan, for serving


Nutritional information

Nutritional information per serving (based on 1 cup serving):

Calories 202 (9% from fat) | carb. 37g | pro. 9g | fat 2g | sat. fat 1g | chol. 2mg | sod. 472mg | calc. 89mg | fiber 9g

Instructions

1. Put the vegetable stock, beans and Parmesan rind into the Cuisinart Pressure Cooker.  Secure the lid and select High pressure.

2. Put the pressure cooker over high heat until pressure cooker reaches full pressure. Reduce temperature to maintain full pressure* and set a timer for 10 minutes.

3. When time expires, release pressure by using the cold water release method. When the red safety valve drops, remove lid and add the carrots, potatoes and pasta. Re-secure the lid and select High pressure once more. Set timer for 5 minutes.

4. After 5 minutes, release pressure by using the cold water release method again. When the red safety valve drops, remove lid. Add the chopped kale, zucchini and yellow squash.  Bring the soup to a boil, reduce to a simmer and cook until kale is wilted and zucchini is just tender. Discard Parmesan rind. Stir in salt, pepper and lemon juice. Serve with grated Parmesan.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/ medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.