Minestrone (Pressure Cooked)

Directions

1. 1
   Soak the navy beans overnight or use the pressure cooker quick presoak method (see basic cooking times).
2. 2
   Rinse, drain, and set aside.
3. 3
   Heat the olive oil in the cooker, and saute the garlic and onion until the onionbecomes limp, about 3 minutes.
4. 4
   Add the carrots, leek, celery, 1/2 cup basil, thyme, reserved navy beans, plum tomatoes with their juice, water and stock.
5. 5
   Lock the lid in place and over high heat bring to high pressure.
6. 6
   Adjust heat to maintain high pressure, and cook 20 minutes.
7. 7
   Let the pressure drop naturally or use a quick release method.
8. 8
   Remove the lid, tilting it away from you to allow any excess steam to escape.
9. 9
   Add the green beans and orzo and cook uncovered over medium heat for 5 minutes, stirring frequently so that the orzo doesn't drop to the bottom of the pot and burn.
10. 10
    If the soup becomes too thick, add 1 to 2 cups boiling water.
11. 11
    Add zucchini, cabbage, remaining basil, and salt and pepper to taste.
12. 12
    Cook until the zucchini and green beans are crisp-tender, about 3 to 5 additional minutes.
13. 13
    Serve in individual bowls, garnished with Parmesan or romano.
14. 14
    Author's note:
15. 15
    For a friend of mine, a superb minestrone always contains one secret ingredient: a tablespoon of sugar to enhance all of the flavors.
16. 16
    She may be right.