Recipe

October 5, 2023

Minestrone with Winter Vegetables

Recipe: Ricardo Larrivée

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“Homemade broths are always better than store-bought ones. And with the pressure cooker, they take even less time to prepare and have a more concentrated flavor. Plus, they freeze well. Certain dishes work perfectly in the pressure cooker, and soups are definitely one of them. ” – Ricardo Larrivée

Ingredients

Vegetable Broth

  • 2 carrots, cut into pieces
  • 2 stalks celery, cut into pieces
  • 1 onion, halved
  • 1 tomato, quartered
  • 1 leek, cut into pieces
  • 10 cups water
  • 2 sprigs thyme
  • 2 bay leaves
  • 2 tsp salt
  • ½ tsp black peppercorns
  • ½ tsp coriander seeds

Minestrone with Winter Vegetables

  • 1 cup dried large white beans
  • 1 onion, chopped
  • 1 leek, white part only, diced
  • 2 tbsp olive oil
  • ¾ cup white wine
  • 5 cups Vegetable Broth (see recipe above)
  • 3 cups cubed butternut squash
  • 3 cups cubed Savoy cabbage
  • 2 carrots, sliced into rounds

Directions

Yield: Serves 4 to 6

Make Vegetable Broth

  1. With the rack in the middle position, preheat the oven to broil. On a non-stick or foil-lined baking sheet, arrange the vegetables in an even layer. Bake for 15 minutes or until the vegetables are golden. Place the vegetables in the container of your pressure cooker.
  2. Add the remaining ingredients. Secure the lid and select the Soup function (or set to High pressure). Set the cooking time to 25 minutes.
  3. When ready, let your pressure cooker depressurize naturally (about 15 minutes), then remove the lid. Strain the broth through a sieve, then compost the vegetables, herbs and spices. The broth will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

Make Minestrone with Winter Vegetables

  1. Place the beans in a large bowl. Cover with water and soak for 8 hours or overnight at room temperature. Add water as needed so that the beans are always well covered. Rinse and drain.
  2. Preheat the container of your pressure cooker on the Sauté function for 2 minutes. Soften the onion and leek in the oil. Deglaze with the wine and let reduce for 2 minutes.
  3. Add the broth and beans. Secure the lid and select the Bean function (or set to High pressure). Set the cooking time to 24 minutes.
  4. When ready, depressurize your pressure cooker manually, then remove the lid. Add the remaining ingredients. Season with salt and pepper and mix well. Secure the lid and select the Soup function (or set to High pressure). Set the cooking time to 4 minutes.
  5. When ready, depressurize your pressure cooker manually, then remove the lid. Adjust the seasoning. Serve the soup in bowls. Serve with slices of country bread, if desired.
Source:

Excerpted from Multicooker Everything by Ricardo. © 2023 Ricardo Media. Photography credits: Jean-Michel Poirier (Minestrone with Winter Veg), Ricardo Media (Beef Bourguignon, Sticky Toffee Pudding). Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Tags: googlenews minestrone with winter vegetables multicooker everything Ricardo Larrivée soup vegetable broth vegetable soup

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