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Preparation Time: 12 minutes
Cook Time: 6 minutes
Serves: 4-6 servings
Ingredients
2 tablespoons olive oil
1 diced large onion
2 diced celery stalks
3 minced garlic cloves
1 diced large carrot
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 (28 ounce) can tomatoes, diced
Pepper and sea salt, as necessary
4 cups vegetable broth
1 (15 ounce) can cannellini beans or any desired white beans
1/2 cup kale or fresh spinach (without the rib), shredded
1 bay leaf
1/3 cup vegan cheese, finely grated (if desired)
1 cup vegan elbow pasta
1-2 tablespoons fresh pesto (if desired)
Method
1. Add the garlic, celery, carrot, onion and olive oil into a pressure cooker pot.
2. Select the saute/brown setting and stir until combined.
3. Cook until the veggies are tenderized.
4. Add pepper, salt, oregano and the basil into the pressure cooker and stir to combine.
5. Add pasta, bay leaf, kale or spinach, veggie broth and the diced tomatoes into the pressure pot.
6. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
7. Cook for 6 minutes on high pressure.
8. After cook time has been reached, let the pressure cooker pressure release naturally for 2 minutes before sliding steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
9. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
10. Add the white kidney beans and stir.
11. Serve into serving bowls, garnished with a dollop of pesto and the vegan cheese (if using).
12. Enjoy!
