Minestrone Soup :version Debra Murray, Wolfgang Puck

Ingredients

8 Servings

Ingredients

3 tablespoons olive oil

1 large onion, chopped

4 slices pancetta (or bacon) ,chopped

2 stalks celery,thinly sliced

1/2 cup baby carrots (sometimes,I slice them)

2 small potatoes,cubed

1 can (28 ounces) diced tomatoes in juice

4 cups liquid (white wine,stock or water)

1/2 cup dried great northern beans, washed

3 sprigs fresh thyme

salt and pepper

1 medium zucchini, halved and sliced

1/2 cup small pasta shells

Preparation

Note: if you do not have a pressure cooker, one of my friends made this with stove top method. She said it's the best she's made and her family loved it too!

Method

Select Soup function. Add oil to cooking pot. When oil is hot, add onion and pancetta. Cook, uncovered,until brown.

Add all remaining ingredients, except for spinach, squash, and pasta.

Lock lid in place. Select Soup function again, and set timer for 30 minutes.

When cooking cycle is complete and all pressure is released, open lid.

Add spinach,zucchini and pasta.

Lock lid in place. Select Vegetable function, and set timer for 5 minutes.

When cooking cycle is complete and all pressure is released, open lid. Taste for seasoning before serving.

Presentation

This low-calorie and low-fat soup is wonderful hot or cold. Try dropping a teaspoon of fresh pesto and some olive oil in each bowl of soup right before serving.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host hsn.com