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MINESTRONE SOUP
Serves 6
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
4 slices pancetta (or bacon), chopped
2 stalks celery, thinly sliced
1/2 cup baby carrots
2 small potatoes, cubed
1 can (28 ounces) diced tomatoes in juice
2 cups liquid (white wine, stock or water)
1/2 cup dried great northern beans, washed
3 sprigs fresh thyme
salt
pepper
1/4 cup chopped fresh spinach
1 medium zucchini, halved and sliced
1/2 cup small pasta shells
METHOD
1. Preheat uncovered pressure cooker to 350°.
2. Add oil and brown onion and pancetta in oil.
3. Add all other ingredients except pasta. Secure pressure cooker lid.
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 30 minutes.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. Check tenderness of beans. If beans are tender, add pasta to pot and check for
seasoning. Place lid back on pressure cooker and bring back to high pressure
for 8 minutes more. Again, release pressure before opening lid.
PRESENTATION
This low-calorie and lowfat soup is wonderful hot or cold. Try dropping a teaspoon of
fresh pesto and some olive oil in each bowl of soup right before serving.
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BEEF BOLOGNESE
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound lean ground beef
kosher salt and fresh ground black pepper, to taste
2 shallots, minced
2 cloves garlic, minced
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 cup red wine
5 pounds roma tomatoes, cored, blanched, peeled, seeded and chopped
1/4 cup tomato paste
1 tablespoon sugar
1 spice sachet (1 sprig of each: rosemary, basil, oregano and parsley; 1 bay leaf; and
1/2 teaspoon of whole black peppercorns, wrapped together in cheesecloth,
tied together in a bundle)
2 cups chicken stock
1 pinch red pepper flakes
METHOD
1. Preheat uncovered pressure cooker to 250°. Add olive oil and sauté ground beef
until brown. Season with salt and pepper
2. Add shallots, garlic, onion, carrot, and celery. Sauté another 2 minutes.
3. Deglaze with red wine. Add tomatoes, tomato paste, sugar, sachet, stock, and
red pepper flakes. Season with salt and pepper to taste
4. Secure pressure cooker lid on pot.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
7. Taste and correct seasoning. Use as desired.
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