Minestrone Ticinese
1. In a 5-quart or larger pressure cooker, heat
bacon over medium high heat.
2. After bacon has released some oil, stir in
onion. Cook until transparent.
3. Add garlic, carrots, leeks, cabbage, celery,
tomatoes, rosemary, parsley, oregano, beef
shank, stock, salt and pepper. Stir to mix.
4. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 15 minutes.
5. Remove from heat and use Touch Release
Method, see page 10.
6. Remove beef shank. When cool enough to
handle, carve meat off bone and cut beef into
bite-size pieces. Return beef to soup.
7. Add macaroni and rice.
8. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 7 minutes.
9. Remove from heat and use Natural Release
Method, see page 10.
10. Serve in bowls and garnish with Parmesan
cheese.
Makes 6 to 8 servings
Approximate Nutritional Analysis Per Serving:
278 calories / 20g protein / 32g carbohydrates / 8g fat
5g dietary fiber / 39mg cholesterol / 210mg sodium
2 bacon slices,
chopped
2 medium onions,
chopped
2 cloves garlic,
peeled and minced
3 carrots, peeled and
chopped
2 leeks, white part
only, halved and
thinly sliced
1
/2head cabbage,
chopped
2 ribs celery,
chopped
1
/3cup sun-dried
tomatoes, chopped
1 teaspoon fresh
rosemary, chopped
1 teaspoon parsley,
chopped
1 teaspoon fresh
oregano, chopped
1 beef shank (about
11
/2-2 pounds)
8 cups chicken stock
Salt and freshly
ground pepper to
taste
1
/2cup elbow
macaroni
1
/2cup arborio rice
1
/2cup grated
Parmesan cheese,
for garnish
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