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36
Minestrone Soup
6 - 8 Servings
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
4 cups liquid (white wine, stock, or water)
1/2 cup dried great northern beans, washed
3 sprigs fresh thyme
salt and pepper
1/4 cup chopped fresh spinach
1 medium zucchini, halved and sliced
1/2 cup small pasta shells
METHOD
1 Select Soup function. Add oil to cooking pot. When oil is hot, add
onion and pancetta. Cook, uncovered, until brown.
2 Add all remaining ingredients, except for spinach, squash and pasta.
3 Lock lid in place. Select Soup function again, and set timer for
30 minutes.
4 When cooking cycle is complete and all pressure is released,
open lid.
5 Add spinach, zucchini and pasta.
6 Lock lid in place. Select Vegetable function, and set timer for 5
minutes.
7 When cooking cycle is complete and all pressure is released, open
lid. Taste for seasoning before serving.
PRESENTATION
This low-calorie and low-fat 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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
35
Quick Chicken Pot Pie
6 Servings
INGREDIENTS
1 package (10 ounces) frozen puff pastry shells
2 cups chicken stock
15 whole frozen chicken tenders
2 sprigs fresh thyme
1 bag (16 ounces) frozen pearl onions
1 bag (16 ounces) frozen mixed vegetables with peas and carrots
1 can (10 3/4 ounces) condensed cream of chicken soup
METHOD
1 Bake puff pastry shells according to package instructions.
2 Add chicken stock, chicken tenders, pearl onions and thyme to
cooking pot.
3 Lock lid in place. Select Meat function, and set timer for 12 minutes.
4 When cooking cycle is complete and all pressure is released, open
lid. Remove thyme sprigs.
5 Add frozen mixed vegetables and soup.
6 Select Meat function again and bring back to a boil, uncovered. Make
sure the vegetables are cooked through, and use a wooden spoon to
break up the chicken tenders. Taste for seasoning.
7 Ladle chicken stew into baked pastry shells; garnish with freshly
chopped parsley or chives.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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