Minestrone Ticinese

Recipe Ingredients

2		Bacon slices - chopped
2		Onions - chopped (medium)
2		Garlic cloves - peeled, minced
3		Carrots - peeled, chopped
2		Leeks, white part only - halved, and
		Thinly sliced
1/2		Cabbage head - chopped
2		Celery ribs - chopped
1/3 cup	20g / 0.7oz	Sun-dried tomatoes - chopped
1 teaspoon	5ml	Chopped fresh rosemary
1 teaspoon	5ml	Chopped fresh parsley
1 teaspoon	5ml	Chopped fresh oregano
1		Beef shank - (abt 1 1/2 to 2 lbs)
8 cups	1896ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Elbow macaroni
1/2 cup	80g / 2.8oz	Arborio rice
1/2 cup	73g / 2.6oz	Grated Parmesan cheese - for garnish

Recipe Instructions

In a 5-quart or larger pressure cooker, heat bacon over medium-high heat. After bacon has released some oil, stir in onion. Cook until transparent.

Add garlic, carrots, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir to mix.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 minutes.

Remove from heat and use Touch Release Method.

Remove beef shank. When cool enough to handle, carve meat off bone and cut beef into bite-size pieces. Return beef to soup. Add macaroni and rice.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.

Remove from heat and use Natural Release Method.

Serve in bowls and garnish with Parmesan cheese.

This recipe yields 6 to 8 servings.

Approximate nutritional analysis per serving: 278 calories; 20g protein; 32g carbohydrates; 8g fat; 5g dietary fiber; 39mg cholesterol; 210mg sodium.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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