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 Soup
1 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.