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Pressure Cooker 3 Bean Minestrone Soup

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Ingredients
  

  • .2 Tbsp. Fresh Minced Garlic Clove
  • 2 C of Escarole –washed rinsed, chopped
  • ¾ C Sweet Onion Chopped Fine
  • ½ C of Garbanzo Beans – drained and rinsed
  • ½ C of Butter Beans– drained and rinsed
  • ½ C of Cannellini Beans – drained and rinsed
  • 32 Oz of Vegetable Broth
  • 1 28 Oz Can of Petite Diced Tomatoes – undrained
  • 2 Stalks of Celery Chopped
  • 1 Medium Zucchini – chopped into cubes
  • 1 Tsp Of Oregano
  • 1 Tsp of Basil
  • Pinch of Salt and Pepper
  • 1 C of Ditalini
  • 2 Tbsp. of Olive Oil
  • ½ C Grating Cheese

Instructions
 

  • Press Start, Menu, Sauté, Start
  • Place oil, garlic, onion, celery, carrots, zucchini and escarole into pressure cooker inner pot.
  • Sauté vegetables to get them slightly softened. Process takes about 15 minutes to sweat them.
  • Add in Petite Diced Tomatoes – undrained
  • Add spices
  • Add Broth
  • Add Pasta
  • Press Stop/Cancel
  • Press Start, Menu, and Soup and select 6 minutes to cook.
  • Pressure Cooker will take 20 minutes to build pressure, and then begin 6 minute countdown.
  • At end of cooking immediately (with caution) release pressure and add In beans. Serve with grated Parmesan and crusty bread!