Cook's essentials Technique DYB350 Instructions & Recipe Manual page 16

Minestrone Soup
5 1/4 cups low-sodium chicken broth
2 cups cabbage, chopped coarsely
28 oz. can tomatoes, drained and chopped coarsely
6 oz. green beans, cut into 1/2-inch pieces
1 large onion, chopped
2 medium carrots, diced
3 cloves garlic
1/4 teaspoon salt, plus more to taste
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/4 teaspoon ground black pepper, plus more to taste
1 medium zucchini, cut into 1/2-inch pieces
1/4 cup chopped fresh basil
1/4 cup ditalini pasta, if desired
15 oz. can kidney beans, drained and rinsed
grated parmesan cheese
In cooker, put chicken broth, cabbage, tomatoes, green beans, onion, carrots, garlic, salt,
oregano, rosemary, and pepper. Place lid on cooker and lock. Set to high pressure for 8
minutes. Release steam. Remove lid and add zucchini, basil, and pasta. Cook without lid over
medium heat on stovetop until pasta is tender, about 10 minutes. Add kidney beans and cook
about 1 minute to heat through. Serve hot, sprinkled with parmesan cheese. Serves 6–8.
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