Minestrone Soup

 

You will need:

 

1 tablespoon olive oil
150g pancetta or streaky bacon, diced
2 large onions, peeled and diced
2 garlic cloves, crushed
2 celery stalks, sliced
3 tablespoons tomato paste
2 carrots, peeled and diced
2 potatoes, peeled and diced
2 bay leaves
1 sprig parsley
1 sprig thyme
1 sprig oregano
2 litres liquid vegetable or chicken stock
2 cups cooked borlotti beans*
2 cups cooked cannelini beans*
½ cup small pasta shapes
50g green beans, sliced
1 courgette, diced

 


 

Heat the pressure cooker over a medium heat. Add the oil and fry the pancetta until browned, add the onion, garlic and celery and continue cooking for 2-3 minutes.

 

Stir in the tomato paste and cook for 1 minute. Tie together the bay leaves, parsley, thyme and oregano with kitchen string and add to the pan with the remaining ingredients.

 

Place the lid on the pressure cooker and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 5 minutes. Remove from heat and allow pressure to release naturally.

 

Remove the herbs and discard. Season with salt and pepper.

 

Serves 6

 

Cook these beans from dried by following the instructions in the Tips page or use a 1x 400g can borlotti beans and 1x 400g can of canellini beans.

 

Here's a Tip: Adding just ½ teaspoon of sugar to the soup sweetens the acids in the tomato – try it.

 

For more recipes by Lisa Loveday buy her book here