Minestrone Soup

By Meisje

Ingredients

• 3 3 3 tablespoons olive oil
• 1 1 1 large onion (such as a Vidalia), chopped
• 3 3 3 medium carrots, peeled and chopped
• 4 4 4 celery stalks, chopped
• 2 2 2 teaspoons fresh rosemary, chopped
• 1 1 1 teaspoon dried oregano
• 3/4 3/4 to teaspoon Kosher salt, plus more, to taste
• 1/2 1/2 to teaspoon freshly ground black pepper, plus more, to taste
• 1 15 1 15 1 15 oz. can diced tomatoes with their juice
• 3 3 3 cups fresh Swiss chard, roughly chopped, leave some for garnish, if desired
• 3 3 3 medium zucchini, chopped
• 1 1 1 can cannellini or kidney beans, rinsed and drained
• 8 8 8 cups chicken stock or vegetable stock
• 2 2 2 cups small shell pasta, cooked
• 1/2 1/2 1/2 cup freshly grated parmigiano-reggiano cheese, for garnish

Preparation

Step 1

Select the SAUTE and the MORE setting and heat the oil.
Add the onion, carrot, celery, rosemary, oregano, salt, and pepper and saute for 5 minutes, until the vegetables are softened.
Add the tomatoes with juice, Swiss chard, zucchini, beans and stock.
Secure the lid and the set the Pressure Release to SEALING.
Hit CANCEL and then select the SOUP/BROTH setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 5 minutes, then carefully move the Pressure Release to VENTING to release remaining steam.
Open the pot and stir in the cooked pasta.
Taste and add more salt, if needed.
Ladle the soup into bowls and top with grated cheese and fresh Swiss chard.
Serve hot and ENJOY!