Italian Winter Minestrone
- Pressure cooker. Use the vegetable settings at 5 minutes cook time.
2 celery stalks, chopped
2 garlic cloves, minced
- Turn on the pressure cooker to the sautè setting. Once warm, begin by adding the olive oil and the onions an garlic. Cook them while stirring them occasionally until the onions are translucent and a little golden on the sides. So a very light yellow gold on the sides. Proceed to add the celery, carrots. You’ll need to only sauté them for 2-3 minutes tops. If you plan to use canner carrots, wait to add them until after so they don’t stick at the bottom. Add the carrots later instead, with the rest of the ingredients. Turn off the sauté setting.
- Add beans, tomato sauce, broth, rosemary and a pinch of salt as you prefer. I often omit adding salt sine the broth and pancetta will already add a good amount of flavor to the meal.Gently stir everything so it’s evenly spread out. Top with the kale. Close the lid and cook with the vegetable setting for 5 minutes. if using a regular large stock pot to cook this meal, you’ll just need to boil the soup on medium low until the potatoes are fully cooked instead. Then add the kale at the very end and allow it to boil with soup for about 5 minutes. Remember to make sure that the kale is fully stirred inside of the soup so that the juices form the soup can absorb into the leaves and also soften it.
- A few minutes before the soup is ready ,whether in the stock pot or the pressure cooker, cook the pancetta in a frying pan. The pancetta will easily cook with its own oils produced by the fat melting as it heats up. I recommend frying it on medium heat. 4-5 minute it’s as long as it will take. Cook it until the edges are golden and light brown and a little crispy.
- Serve the soup by drizzling each bowl of soup with pancetta cubes on top, and for some added flavor, you can add parmesan cheese strips on top.