minestrone soup

By luvmybuttonsnbows

Ingredients

• 4 cups chicken broth
• 1 tbsp. olive oil
• 2 cups cabbage, shredded
• 2 cups canned, diced tomatoes
• 2 tbsp. pancetta, diced
• 1 cup carrots, peeled and sliced
• 1/2 cup turnip, peeled and sliced
• 1/2 cup green beans, cut in half
• 1 large onion, peeled and small diced
• 1/2 cup potatoes, diced
• 1/4 cup celery, diced small
• 3 cloves garlic, peeled
• pinch dried oregano
• 2 tbsp. fresh basil, chopped
• 1 cup dry red kidney beans, soaked overnight
• 1 cup ditalini pasta
• grated Parmesan cheese
• sea salt & freshly ground black pepper

Preparation

Step 1

1. Place the Inner Pot in the cooker. Place the oil in the Inner Pot. Press BROWN. Add the pancetta and cook for 3 minutes
2. Add remaining ingredients except for the pasta and Parmesan cheese.
3. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
4. Press CANCEL to turn off BROWN mode. Set the PRESSURE ADJUST to 50. Set the COOK TIME to 20.
5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid and press CANCEL.
6. Add the pasta. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
7. Set the PRESSURE ADJUST to 50. Set the COOK TIME to 4 minutes.
8. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid and press CANCEL. Serve with Parmesan cheese.