A Perfect Pantry

Ingredients

• 2 tablespoons olive oil
• 1 large brown onion finely diced
• 2 clove garlic minced
• 1 carrot diced
• 1 stick celery diced
• 400 grams can diced tomatoes
• 1 litre vegetable stock
• 1 cup water
• 2 cups white cabbage finely shredded
• 400 grams can borlotti beans drained, rinsed
• 2 cups macaroni pasta cooked
• 1/3 cup parsley finely chopped
• salt and pepper to serve
• 1 cup parmesan cheese finely grated

Directions

1. Turn the pressure cooker dial to the sauté position and add the oil, onions, garlic, carrot and celery and cook 5 minutes until just softened but not coloured.
2. Stir in tomato and cook a further 3 minutes.
3. Pour in stock, water, cabbage and beans and securely place and lock the lid onto the pressure cooker. Select setting 4 or soup setting and allow to cook.
4. Stir through macaroni and parsley and season with salt and pepper.
5. Ladle hot soup into soup bowls and sprinkle with grated parmesan and serve with crusty Italian bread.

This recipe was developed using a Kambrook Appliance.