Sunday, March 6, 2011

Vegetable & Pasta Soup

3 carrots, cut crosswise into 1/2-inch slices
3 stalks celery, cut crosswise into 1/2-inch slices
1 onion, halved, sliced
4 garlic cloves, minced
1 large baking potato, peeled, diced
1 cup dry elbow macaroni
1 tablespoon chopped fresh rosemary leaves
1/4 cup finely chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large bunch spinach leaves

Place all ingredients except spinach in a pressure cooker. Fill with enough water to just cover ingredients. (Note: Make sure you don’t fill your pressure cooker more than half-way.)
Cover pressure cooker, locking lid into place. Set over medium-high heat.
When pressure cooker starts to release steam and has achieved pressure, reduce stovetop heat to low and cook for 12 minutes.
Set pressure cooker in the sink and run cold water overtop and release pressure valve. Remove lid and stir in spinach, continuing to stir until wilted.
Adjust seasonings. Serve warm.
Cook’s note: Always read your pressure cooker’s instruction manual and follow its specific directions.


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