Best Minestrone Ticinese 5 Qt Pressure Cooker Recipes

COLORFUL MINESTRONE

Colorful Minestrone image

Butternut squash, a leek and fresh kale make my minestrone different from most others. Not only do ingredients like this help keep the fat grams down, but they create a lovely blend of flavors.-Tiffany Anderson-Taylor, Gulfport, Florida

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 medium leek (white portion only), thinly sliced
2 ounces sliced pancetta or 2 bacon strips, chopped
2 garlic cloves, minced
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 medium potato, peeled and cut into 3/4-inch pieces
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach, cut into thin strips
1 cup thinly sliced fresh kale
1 can (28 ounces) diced tomatoes, undrained
6 cups reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a skillet, heat oil over medium-high heat; saute onion, leek and pancetta until onion is tender, about 2 minutes. Add garlic; cook and stir 1 minute. Transfer to a 5-qt. slow cooker. Stir in all remaining ingredients except beans., Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in beans. Cook, covered, on low until heated through, about 30 minutes.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 771mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

MINESTRONE TICINESE - 5-QT. PRESSURE COOKER

Minestrone Ticinese - 5-Qt. Pressure Cooker image

Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine". The smallest p.c. K-R recommends is 5 quarts. This minestrone is remarkable for the absence of beans. The base is a hearty beef vegetable soup.

Provided by KateL

Categories Stew

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 bacon, slices chopped
2 medium onions, chopped (220 g)
2 garlic cloves, peeled and minced
3 carrots, peeled and chopped
2 leeks, white parts only, halved and thinly sliced
1/2 head cabbage (chopped or shredded)
2 celery ribs, chopped
1/3 cup sun-dried tomato, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon parsley, chopped
1 teaspoon fresh oregano, chopped
1 1/2-2 lbs beef shank
8 cups homemade chicken stock or 8 cups low sodium chicken broth
salt & freshly ground black pepper, to taste
1/2 cup elbow macaroni
1/2 cup arborio rice
1/2 cup freshly grated parmesan cheese, for garnish

Steps:

In a 5-quart or larger pressure cooker, heat bacon over medium-high heat.
After bacon has released some oil, stir in onion. Cook until onion is transparent.
Add garlic, carrots, leeks, cabbage, celery, tomatoes, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir to mix.
Secure lid and bring to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 15 minutes.
Remove from heat. Follow directions for your p.c. for quick release; for Kuhn Rikon, press steam valve with wooden spoon in short bursts.
Remove lid and remove beef shank. When cool enough to handle, carve meat off bone and cut beef into bite-size pieces. Return beef to soup.
Add macaroni and rice.
Secure lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 7 minutes.
Remove from heat and allow pressure to reduce naturally.
Remove lid and serve in bowls and garnish with freshly grated Parmesan cheese.