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Minestrone Soup

Trusted.Chef's picture
Ingredients
  Leek 1 Small, shredded and washed
  Onion 1 , skinned and finely chopped
  Bacon rashers 2 , rinded and chopped
  Garlic 1 Clove (5 gm), skinned and crushed
  Butter/Margarine 1 Ounce (25 Gram)
  White stock 1 1⁄4 Pint (700 Milliliter)
  Carrot 1 Large, scraped and diced
  Turnip/Swede 1 Small, peeled and diced
  Celery stick 1 , washed, trimmed and diced
  Short cut macaroni 45 Milliliter (3 Tablespoon)
  Cabbage 4 Ounce, washed and finely shredded (100 Gram)
  Tomato paste 15 Milliliter (1 Level Tablespoon)
  Bay leaf 1
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Lightly fry the leek, onion, bacon and garlic in the fat in the uncovered pressure cooker.
Add the other ingredients, except the cheese, put on the lid and bring to high (15 lb) pressure.
Cook for 7 minutes.
Reduce pressure slowly.
Remove the bayleaf.
Serve the soup with plenty of grated cheese.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Fried
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 3.9 (14 votes)