COZY! Pressure Cooker Chikpea Minestrone
Once the chickpeas 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 soup.
A peasant dish has never been so tasty, or fast!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||13-18 min.||High(2)||Natural|
- Serves: 4-6
- Serving size: ⅙th
- Calories: 218.5
- TOTAL Fat: 3.3g
- TOTAL Carbs: 22.4g
- Sugar Carbs: 1.2g
- Sodium: 637.9mg
- Fiber Carbs: 5.4g
- Protein: 4.7g
- Cholesterol: 0.0mg
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk , chopped
- 1 garlic clove, finely minced
- 1 sprig rosemary
- 1 sprig sage
- 1 bay leaf
- 1 cup (250ml) dry chickpeas, soaked or quick-soaked
- 4 cups(1L) Water
- 2 tablespoons tomato puree (passata) or one spoon of tomato concentrated
- 1 cup Ditalini (or any medium-small pasta for minestrone)
- 3 cups (750ml) water
- 1½ teaspoons salt
- ¼ teaspoon pepper
- In the pre-heated 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 chickpeas, water (4 cups or 1L) and tomato puree'.
- Close and lock the lid of the pressure cooker.
- Electric pressure cookers: Cook for 18 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 13 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- Remove the woody stems that remain from the herbs and the whole bay leaf. Add three cups (750 ml) of water and season with salt and pepper.
- Bring the contents of the pressure cooker to a boil, without the lid closed (use the saute' or brown button for electric pressure cookers), add pasta and cook, for recommended time on the pasta package (without pressure).
- Serve with an optional dusting Pecorino Romano.