Minestrone with Arugula

Name: Minestrone with Arugula
Ingredients: 1 Tbs. olive oil; 1 14.5-oz. container mirepoix; 2 Tbs. tomato paste; 1 tsp. light brown sugar; 1 tsp. smoked paprika; 1 bay leaf; 1 28-oz. can diced tomatoes; 1 14-oz. can low-sodium vegetable broth; 1 1/2 cups cooked cannellini beans, or 1 15-oz. can cannellini beans, rinsed and drained; 1 cup uncooked elbow macaroni; 3 cups arugula leaves, thinly sliced

11 ingredients

8 steps

Ingredients

1 Tbs. olive oil
1 14.5-oz. container mirepoix
2 Tbs. tomato paste
1 tsp. light brown sugar
1 tsp. smoked paprika
1 bay leaf
1 28-oz. can diced tomatoes
1 14-oz. can low-sodium vegetable broth
1 1/2 cups cooked cannellini beans, or 1 15-oz. can cannellini beans, rinsed and drained
1 cup uncooked elbow macaroni
3 cups arugula leaves, thinly sliced

Directions

1

Heat oil in pressure cooker over medium-high heat.
2

Add mirepoix, and cook 2 to 3 minutes, or until vegetables are softened.
3

Stir in tomato paste, brown sugar, paprika, and bay leaf; cook 1 minute more, or until vegetables are coated with tomato paste.
4

Add diced tomatoes with their juice, broth, beans, macaroni, and 1 1/2 cups water.
5

Close pressure cooker, and bring up to high pressure.
6

Cook 8 minutes.
7

Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
8

Serve soup with arugula sprinkled on top.