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Minestrone Ticinese - 5-Qt. Pressure Cooker

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“Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine". The smallest p.c. K-R recommends is 5 quarts. This minestrone is remarkable for the absence of beans. The base is a hearty beef vegetable soup.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 5-quart or larger pressure cooker, heat bacon over medium-high heat.
  2. After bacon has released some oil, stir in onion. Cook until onion is transparent.
  3. Add garlic, carrots, leeks, cabbage, celery, tomatoes, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir to mix.
  4. Secure lid and bring to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 15 minutes.
  5. Remove from heat. Follow directions for your p.c. for quick release; for Kuhn Rikon, press steam valve with wooden spoon in short bursts.
  6. Remove lid and remove beef shank. When cool enough to handle, carve meat off bone and cut beef into bite-size pieces. Return beef to soup.
  7. Add macaroni and rice.
  8. Secure lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 7 minutes.
  9. Remove from heat and allow pressure to reduce naturally.
  10. Remove lid and serve in bowls and garnish with freshly grated Parmesan cheese.

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