Winter minestrone in pressure cooker
Nov 9 2020
Once soup season start I get my pressure cooker out and use it so often. It gets delicious soups and stews ready in minutes!!!
On sauté mode, combine together the carrots, celery, onion and olive oil and cook for 5 minutes.
Add the butternut squash and stock and cook on pressure cooker mode for 2-3 minutes. (This actually takes longer than 3 minutes because it needs to reach to a certain temperature but it is still fast).
When ready, carefully release the pressure, add the frozen veggies, tomato soup and kale. Taste and adjust the seasoning. Add the pesto and grate some fresh parmesan for extra goodness.
I serve this with pesto parmesan toasts and everyone loves it.