Pressure Cooker Minestrone

Pressure Cooker Minestrone

Serves 6

2 zucchini, trimmed, cut into fourths lengthwise, then cut into half-inch slices

2 large carrots, peeled cut in large dice

1 russet potato, peeled and cut in large dice

1 large onion, peeled and cut into large dice

4 cloves garlic, minced fine

1 14 to 16 ounce package unseasoned cole slaw mix

1 teaspoon dried oregano

Salt and freshly ground black pepper

1 piece parmesan cheese rind, plus some grated cheese for serving (optional)

1 tablespoon olive oil, plus more for serving (optional)

1 quart Kitchen Basics low sodium vegetable stock

1 can (around 15 ounces) petite diced tomatoes

2 cups water

3 cans (around 15 ounces each) cannelini beans, rinsed and drained

Small pasta (farfalline, ditallini, elbows, etc.)

Put the zucchini, carrots, potato, onion, garlic, cole slaw mix, oregano, cheese rind, stock, and tomatoes in the pressure cooker, along with 2 teaspoons of salt and some ground pepper. Measure out a cup of the drained beans and mash them with the 2 cups of water and add to the other ingredients along with the tablespoon of olive oil if you’re using it. Stir everything well and bring the unit up to high pressure. Cook at high pressure for 25 minutes and let it sit off the heat for another five minutes. Then release the pressure by any quick method the manufacturer of the pressure cooker recommends. Stir in the beans and cook over low heat for five minutes. Taste for salt and pepper.

While the soup is cooking, boil a pot of salted water to cook the pasta. Serve the soup with some pasta in each bowl, and top with a drizzle of olive oil and some grated parmesan cheese if you’d like.