I love soup. It’s the perfect dish since the weather has turned back to fall even though it is June. The great thing about soup is you can use all those veggies in the fridge.
Soup is so versatile to cook, using the stove method, slow cooker and pressure cooker this recipe can be cooked in any method. I used my T-fal pressure cooker as it’s quick and easy. I also used canned beans for the soup but you may use dried beans cooked the night before. I like to blend 2 cups of this soup to add some thickness to the broth but you don’t need to do that if you like a simple broth. It’s better to chop the vegetables into bit size pieces so that the vegetables cook evenly. The pasta should also be cooked before adding to the soup. Make sure the pasta is Al Dente it will cook for a little when you add it to the soup.
- 1 red onion diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 bay leaf
- 2 tsp Italian spice
- 1 tsp crushed dried chili peppers
- salt and freshly ground black pepper to taste
- 1 zucchini diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- ⅓ cup yellow lentils
- 1 cups cooked cannellini beans
- 3 cups cooked pasta
- 796ml canned diced tomatoes
- 4 cups vegetable broth
- Heat the olive oil to sauté the onions until they are soft and translucent.
- Add the garlic, Italian spice, crushed dried chili peppers and bay leaf sauté for another minute.
- Add the zucchini, celery and carrots. Stir into the onions and spices.
- Add the yellow lentils, vegetable broth and tomatoes.
- Place the lid on the unit and lock in position.
- Turn the steam release valve to cooking mode.
- Bring the cooker to pressure over medium high heat.
- Once at pressure turn heat to medium low and cook for 20 minutes.
- Turn heat off and let depressurize naturally. It will take about 10minutes.
- Open cooker.
- Take 2 cups of soup and blend return to the cooker.
- Add 1 cup of cannellini beans and the 3 cups of cooked pasta.
- Heat the pasta and beans thoroughly in soup.
- Add salt and freshly ground black pepper to taste.
- Serve with crusty bread.
