Minestrone - Cook's essentials CEPC800 Owner's Manual

MINESTRONE

2 tablespoons olive oil
1/2 pound cremini or button mushrooms, sliced or quartered
1/2 teaspoon salt
1 1/2 cups chopped leeks or onions
2 large cloves garlic, sliced
4 cups chicken or vegetable broth
2 cups water
One 28-ounce can plum tomatoes (with liquid)
1 tablespoon dried Italian herb blend (available in supermarkets, or use 1 tea-
spoon each dried oregano, basil, and rosemary)
1/4 teaspoon crushed red pepper flakes (optional)
4 ribs celery, halved lengthwise and sliced
4 carrots, cut into 1/2-inch dice
1 pound potatoes, scrubbed and cut into 1/2-inch cubes
4 cups tightly packed chopped cabbage or kale
Salt and freshly ground black pepper to taste
3 tablespoons minced parsley
1/3 cup grated parmesan or romano cheese, plus more to pass at table
1. Press BROWN and START. Heat 1 tablespoon oil in cooker. Add mush-
rooms and sprinkle with salt. Cook, stirring occasionally, until mushrooms
are lightly browned. Add leeks and garlic and cook until leeks soften
slightly, about 2 minutes.
2. Add broth, water, and tomatoes. Break up tomatoes with a large wooden
or plastic spoon. Stir in herbs, red pepper flakes (if using), and vegetables.
(Don't be concerned if cabbage reaches beyond maximum fill line as it will
quickly wilt and shrink.)
3. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
4. Set pressure mode for HIGH and cook time for 4 MINUTES. Press
START.
5. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
6. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
7. Stir in additional tablespoon of oil and parsley. Season well with salt and
pepper.
8. Serve in large soup bowls. Sprinkle each portion liberally with parmesan
and pass remaining parmesan in a bowl.
Serves 6 to 8
(4 minutes, high pressure)
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