Minestrone Soup

Bev B.


2/3 C dried navy (pea) beans or chick peas, soaked overnight in 5 cups water
2 slices bacon, chopped
2/3 C chopped onion
1 C diced carrot
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 1/4 teaspoons salt
1/4 tsp pepper
1 C spaghetti twists
1/2 tsp dried basil
1/2 teaspoon dried thyme
1 C frozen cut green beans
3 TBSP grated parmesan





Bev's notes:  I cooked this in a slow scooker-add spaghetti for last two hours.



To cook in pressure cooker:
Fry bacon in pressure cooker until slightly browned.  Add onion and sauté until transparent.  Add beans or peas with soaking water, carrot, tomato sauce, garlic, salt and pepper.  Pressure cook 25 minutes at 15 lb. pressure.   Let pressure drop of its own accord.


Add spaghetti twists, basil and thyme; bring to a boil and cook uncovered according to package directions-about 15 minutes.


After 8 minutes add frozen green beans.  Serve soup garnished with grated cheese.   Makes 1 1/2 quarts.


Menu Note: Serve toasted Italian bread, antipasto tray and biscuit tortoni.