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Hearty Rice Minestrone Soup

Servings 8
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 cups chicken broth
  • 1 can diced tomatoes 14 ounces
  • 1 can cannellini beans 19 ounces, drained and rinsed
  • 4 cups chopped kale
  • 1 cup Minute Jasmine Rice
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 cup thinly sliced basil
  • 1/4 teaspoon red chili flakes

Instructions

  • Set pressure cooker to saute setting over high heat. Heat oil. Add carrot, celery, onion, garlic, thyme, oregano, salt and pepper; cook 3-5 minutes, or until starting to soften. Stir in broth and tomatoes.
  • Lock lid and move pressure valve to sealing. Select pressure cook on high 10 minutes. Once cooking is complete, manually release pressure according to manufacturer’s instructions. Carefully remove lid.
  • Set pressure cooker to saute setting over high heat; bring to boil. Stir in beans and kale; cook 2 minutes, or until softened.
  • Stir in rice. Set pressure cooker to warm setting. Cover and let stand 5 minutes.
  • Stir in Parmesan, basil and red chili flakes.
  • Substitutions: Use Romano beans for cannellini beans. Make vegetarian by substituting vegetable broth for chicken broth.
Course: Soup
Cuisine: American