Pesto Minestrone Soup
15-30 min, 6 servings, Bruce Weinstein and Mark Scarbrough, contributed, cook 8 min, easy, finely grated parmigiano-reggiano, large round red tomatoes, loosely packed fresh basil leaves, low carb, max pressure cook, medium carrots, medium celery ribs, medium garlic cloves, medium yellow onion, medium zucchini, modern, or gluten-free elbow macaroni, prep 10 min, pressure cook, red pepper flakes, roughly chopped walnuts, slow cook, soup, table salt, vegetable broth, white beans, whole-wheat
Ingreadient
- 6 cups vegetable broth
- 15 ounces white beans
- 4 large round red tomatoes
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery ribs
- 1 medium zucchini
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup roughly chopped walnuts
- 3 medium garlic cloves
- 1 tsp table salt
- 1/2 tsp red pepper flakes
- 2 ounces whole-wheat, or gluten-free elbow macaroni
- 2 ounces finely grated Parmigiano-Reggiano
Direction
- Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper flakes in the cooker. Stir in the pasta and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off. - Option 3 Slow Cook
Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours) - If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal.
- Unlatch the lid and open the pot. Stir in the cheese, set the lid askew over the pot, and set aside for about 5 minutes to blend the flavors.
