Minestrone

Minestrone means Jlbig soup” in Italian. We need to pull all the flavor out of the vegetables and seasonings in this hearty soup, and that is just what the pressure cooker does best. Every Italian household has a version of this soup, whether it includes meat or poultry, or pasta added at the end. You’ll find it in every region of the boot. My secret seasoning is the rind from the Parmigiano-Reggiano cheese, cut into tiny pieces to flavor the pot.

SERVES 6 TO 8

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 large sweet onion, such as Vidalia, coarsely chopped
• 3 medium carrots, coarsely chopped
• 4 celery stalks (including the leaves), coarsely chopped
• 2 teaspoons finely chopped fresh rosemary
• One 15-ounce can chopped tomatoes with their juice
• 4 cups coarsely chopped Swiss chard (about 1 bunch)
• ½ cup coarsely chopped Parmigiano-Reggiano cheese rind (optional)
• 3 medium zucchini, halved lengthwise and cut into ½-inch pieces
• 1 cup green beans, trimmed and cut into ½-inch pieces
• 1 cup brown lentils, rinsed
• 8 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• Salt and freshly ground black pepper (optional)
• 2 cups cooked small pasta, such as ditali, small shells, or orzo
• ¼ cup freshly grated Parmigiano-Reggiano cheese for garnish

INSTRUCTIONS:

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the onion, carrots, celery, and rosemary, and sauté for 3 to 4 minutes, until the vegetables are softened.
2. Add the tomatoes and cook for 2 minutes, stirring to incorporate them.
3. Add the chard, cheese rind (if using), zucchini, green beans, lentils, and stock. Drizzle with the remaining tablespoon of oil.
4. Lock the lid in place and cook at high pressure for 10 minutes.
5. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Taste for seasoning and add salt and pepper if necessary.
7. Stir in the pasta and heat, uncovered, over medium-high heat until the soup is at serving temperature.
8. Serve the soup sprinkled with the Parmigiano-Reggiano cheese.