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Spring minestrone

  • 1h 25m
    • Preparation 50 min
    • Cooking 35 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People
  • For the minestrone:
  • 200 g White beans, dried
  • 1 Onion
  • 2 Garlic
  • Vegetable oil for frying
  • 1 tbsp. Tomato paste
  • 1500 ml Vegetable stock
  • 2 sprigs Thyme
  • 1 Bay leaf
  • 2 Carrots
  • 1 Small broccoli
  • 1 Zucchini
  • 2 stalks Celery
  • 100 g Orecchiette pasta
  • 1 Can chopped tomatoes
  • Salt, pepper for seasoning
  • For the spicy pesto oil:
  • 50 ml Olive oil
  • 60 g Parmesan
  • 1 bunch Basil
  • 1 Green chili pepper

Preparation

Step 1
Rinse the beans under running water, add 1.5 l water to the pressure cooker, then add the beans and cook for 25 minutes after reaching cooking level 2.
g White beans, dried
Step 2
Release the steam and strain the beans through a sieve.
Step 3
Peel the onion and garlic, chop finely and steam in some vegetable oil in the pressure cooker for 2 minutes. Add the tomato paste, steam for 1 minute and pour over the vegetable stock.
Onion
Garlic
Vegetable oil for frying
tbsp. Tomato paste
ml Vegetable stock
Step 4
Peel the carrots. Chop the celery, zucchini and carrots into 1 cm chunks. Divide the broccoli into florets. Add the vegetables to the pot together with the pasta, canned tomatoes, thyme and vegetable stock, close the lid and cook the minestrone for 10 minutes after reaching cooking level 1. Release the steam and season the minestrone with salt and pepper.
sprigs Thyme
Bay leaf
Carrots
Small broccoli
Zucchini
stalks Celery
g Orecchiette pasta
Can chopped tomatoes
Salt, pepper for seasoning
Step 5
Finely purée the basil together with 50 ml olive oil, green chili and a good pinch of salt. Grate the Parmesan.
ml Olive oil
g Parmesan
bunch Basil
Green chili pepper
Step 6
Share out the minestrone between the plates and serve with pesto oil and grated cheese.