Minestrone Soup :version  Debra Murray, Wolfgang Puck
By: Sharon  Burkey
Published: Friday, September 24, 2010 - 6:22am

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

1 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! 2 Method 3 Select Soup function. Add oil to cooking pot. When oil is hot, add onion and pancetta. Cook, uncovered,until brown. 4 Add all remaining ingredients, except for spinach, squash, and pasta. 5 Lock lid in place. Select Soup function again, and set timer for 30 minutes. 6 When cooking cycle is complete and all pressure is released, open lid. 7 Add spinach,zucchini and pasta. 8 Lock lid in place. Select Vegetable function, and set timer for 5 minutes. 9 When cooking cycle is complete and all pressure is released, open lid. Taste for seasoning before serving. 10 Presentation 11 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. 12 Recipe courtesy Debra Murray, Wolfgang Puck HSN Host hsn.com