Operation Manual

Minestrone Soup
Serves 6 Pressure Cooking Time 11 minutes
1 tbsp
/ 15 ml olive oil
1 medium (6 oz
/ 170 g) onion chopped
1 clove garlic crushed
½ cup
/ 100 g kidney beans soaked
overnight or in hot water for
2 hours and drained
5 cups
/ 1.2 litres vegetable stock (see recipe
page 34)
1
/
3
cup / 40 g macaroni
a pinch sage ground
1 medium (4 oz
/ 115 g) carrot cut into ¼ inch / 6 mm
pieces
1 large (11 oz
/ 310 g) potato cut into 1 inch /
2.5 cm long, ½ inch /
1.3 cm wide and ½ inch /
1.3 cm thick pieces
1 small (3 oz
/ 85 g) zucchini chopped
2 medium (10 oz
/ 280 g) tomatoes chopped or 1 can
(14½ oz
/ 415 g) precut,
peeled tomatoes
½ cup
/ 50 g cabbage chopped
¼ tsp
/ 1.3 ml dried basil leaves
½ tsp
/ 2.5 ml dried oregano leaves
1¼ tsp
/ 6.3 ml salt
½ tsp
/ 2.5 ml pepper
1 tbsp
/ 15 ml parsley
½ cup / 60 g Parmesan cheese grated
1. Heat oil in cooker about 1 minute. Add onion and garlic. Stir fry
till onion is transparent. Add beans and stock. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 5 minutes.
3. Remove cooker from heat. Release pressure by placing cooker in
about 4 inches / 10 cm of cold water in a basin or in a sink for
2 minutes.
4. Open cooker. Place cooker on high heat. Bring to boil. Add
remaining ingredients except parsley and cheese. Stir.
5. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 6 minutes.
6. Remove cooker from heat. Allow to cool naturally.
7. Open cooker. Add parsley. Serve hot, garnished with cheese.
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RECIPES
33