COZY! Pressure Cooker Minestrone Soup (Pasta e Ceci)
A peasant dish has never been so tasty, or fast! Once the garbanzo beans are soaked and ready to go they only need about 15 minutes under pressure and 10 more minutes of rest to be fully cooked. Then, just pop open the pressure cooker, add the pasta and it’s just a few more minutes to a cozy, healthy, and delicious minestrone!
Pressure Cooker Recipe: Chickpea Minestrone Soup1 cup or 230g of dried Garbanzo Beans/Chickpeas (pre-soaked)
Twenty-four hours hours before you make this recipe throw the beans in some water. In the morning (or about 12 hours later), change the water, then drain and rinse them before using them for this recipe. Or, ten minutes before starting this recipe, prepare the beans using the quick-soak method. In the pressure cooker add a swirl of olive oil and soften the onion, carrot and celery. Add the herbs and stir them around for about a minute. Then, add the garbanzo beans, water and tomato puree’. Close the top of your pressure cooker and raise the heat to “high” until it reaches pressure. Lower the heat and start counting 13-18 minutes cooking time. When the time is up, turn off the flame and move the pot to a different burner and open with the Natural Release Method – do not do anything, just let the pressure come down naturally (about another 10 minutes). Remove the woody stems that remain from the herbs and the whole bay leaf. Add three cups (or 750 ml) of water and season with salt and pepper according to taste. Bring the contents of the pressure cooker to a boil, without the top, add pasta and cook, for recommended time on the pasta package. Serve with an optional dusting Pecorino Romano on top. Serves 4-6
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Oh wow…that looks so good…bookmarking this…thank you! Hugs!
thanks for all the recipes! I take a pressure cooking class on Saturday! So exciting!
Thank you for your feedback, it keeps me cooking and creating! My husband is getting a little tiered of all this innovation and is starting to ask… can we have some “normal” pasta, now?
I make the recipes a week or two before I post them and Meat Month is proving to be a challenge – since we usually don’t eat it more than once a week!
I think I’ll be making lots of soups for November so we can recuperate from the feast!
Ciao!
L
Looks great! Love your blog. After resisting for years, I am succumbing to the charms of pressure cookers. They’re used a lot in Spain, where I live, and I’ve also realised they help make it really easy for kids to cook ‘proper’ food without either burning it or getting bored.
Took the class on Saturday and it was really fun! Plan on using some of your recipes for sure now! Now, I have re-arrange my kitchen cabinets so I can reach my pressure cooker better!
upnorth, I look forward to hearing about your pressure cooker adventures!
BTW, I have some tips on re-arranging your cabinets that I wrote when I re-did my kitchen. The best thing I ever did was put detergents up high, and use the under-sink cabinet for pans! Take a look:
http://lapsushumanus.blogspot.com/2010/06/showing-off-my-cabinets-and-more.html
My pressure cookers are in the one cabinet I couldn’t photograph because of lighting issues – a corner cabinet with an interior carousel. I love it, love it, love it!
Ciao!
L
this is great! the only way to make chickpeas is in the pressure cooker! Well, unless ur eating canned, which I’d then start to wonder, but I’ve done it, so I’m guilty! Have a great weekend.
Bren
Flanboyant Eats
Welcome, Bren! I, too, used to keep a few cans around for “bean salad emergencies” but ever since I stumbled across the “quick soak” method – which only takes 10 minutes and replaces the overnight soak in every respect (except maybe visually) I kicked those cans to the curb.
Buh bye, cans!
L
How does one adjust the time for a larger or smaller piece of meat? I’m not clear on that. This calls for a 3 lb piece of meat. What if I only have 1.5 pounds. I’m sure that just cutting the time in half probably isn’t the right way to do it but what is?