*  Exported from  MasterCook  *
 
                        Minestrone (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure; copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups and Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           dried navy (pea) beans -- picked over & rinsed
    2      tablespoons   olive oil
    2      cloves        garlic -- finely minced
    1      large         onion -- coarsely chopped
    3      large         carrots -- cut in 1/2 slices
    1      medium        leek -- thinly sliced
    3      stalks        celery -- cut in 1 slices
    1      cup           tightly packed minced fresh basil -- or
                         Italian (flat-leaved) parsley -- divided
    1      teaspoon      dried thyme -- or
                         dried oregano
    1      14 oz can     Italian plum tomatoes with juice
    3      cups          cold water
    3      cups          vegetable stock
    2      cups          green beans, trimmed -- cut in thirds
      1/2  cup           orzo, tubettini, -- or
                         other small Italian pasta
    1      cup           boiling water (up to 2 c) -- optional
    2      large         zucchini -- cut in 1/2 slices
    3      cups          shredded cabbage -- cored
    1      teaspoon      salt -- or to taste
                         freshly ground black pepper -- to taste
 					
                         ***Garnish***
    1      cup           grated Parmesan cheese (up to 1 1/2 c)
                         or
                         grated Romano cheese
 
 serves 8 to 10
 
 Soak the navy beans overnight or use the pressure cooker quick presoak method (
 see basic cooking times).  Rinse, drain, and set aside.
 
 Heat the olive oil in the cooker,and saute the garlic and onion until the onion
  becomes limp, about 3 minutes.  Add the carrots, leek, celery, 1/2 cup basil, 
 thyme, reserved navy beans, plum tomatoes with their juice, water and stock.  L
 ock the lid in place and over high heat bring to high pressure.  Adjust heat to
  maintain high pressure, and cook 20 minutes.  Let the pressure drop naturally 
 or use a quick release method.  Remove the lid, tilting it away from you to all
 ow any excess steam to escape.
 
 Add the green beans and orzo and cook uncovered over medium heat for 5 minutes,
  stirring frequently so that the orzo doesn't drop to the bottom of the pot and
  burn.  If the soup becomes too thick, add 1 to 2 cups boiling water.  Add zucc
 hini, cabbage, remaining basil, and salt and pepper to taste.  Cook until the z
 ucchini and green beans are crisp-tender, about 3 to 5 additional minutes.  ser
 ve in individual bowls, garnished with Parmesan or romano.
 
 Author’s note:  For a friend of mine, a superb minestrone always contains one s
 ecret ingredient: a tablespoon of sugar to enhance all of the flavors.  She may
  be right.
 
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