This minestrone style of soup is a bowl packed with goodness and nutrition; topped by flavour. Accompanied by warm potato buns lathered with some garlic butter makes this a meal in itself. Perfect when made in the cooker. I make it just before dinner can be served and bring it hot to the table.
Ingredients
| 1 piece | Onion, finely chopped |
| 1 stick | Celery, fnely chopped |
| 1 piece | Carrot, finely chopped |
| 1 piece | Potato, finely diced |
| 1 piece | Garlic clove, finely chopped |
| 2 Tbsp | Extra virgin olive oil |
| 8 cups | Vegetable stock |
| 8 pieces | Black peppercorns |
| ½ can | Crushed tomatoes |
| ¼ cup | Israeli couscous, pearls |
| 4 sticks | Spaghetti, broken into 2 or 3 pcs |
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Directions
- Add the oil in the pressure cooker. Sauté the peppercorns, onion, celery and carrot. When the onions are translucent, add the potato, garlic and the tomatoes. Continue to sauté for a couple of minutes more.
- Next add in the stock , Israeli couscous and Spaghetti. Close the cooker lid and add the weight.
- After the 1st whistle, turn the flame to simmer and cook for 5 minutes.
- Open the cooker lid only once all the steam has been released. Check for seasoning
- Serve hot with any crusty roll lathered with garlic butter.
- NOTE : For a Non-Vegetarian version, you could replace the vegetarian stock with chicken stock and add some cooked shredded chicken when serving.
- Source : My personal blog www.sunispalate.wordpress.com
