Minestrone Soup

Here is a classic minestrone – ready in 30 minutes!
 

Note: if using dried beans, see adjustment to cooking times below
 
Ingredients:
 
1 cup orzo
1 tin of cannellini beans (or 1 cup dried beans)*
1/2 tin of kidney beans (or 1/2 cup dried beans)*
2 large carrots, peeled and diced
1 bunch swiss chard spinach chopped
1 medium baby marrow, diced
2 stalks celery, diced
1 medium onion, diced
2 cloves garlic, crushed
1 tsp dried mixed Italian herbs
¼ tsp chilli flakes
2 bay leaves
1 tsp salt
Ground black pepper to taste
1 tin crushed tomatoes (good quality)
1 TBSP Worcestershire sauce
3 cups vegetable stock (for tinned beans, adjust to 4 cups stock for dried beans).
 
Method
 
Set to Sauté and add onions, garlic, herbs, spices and allow to cook up gently. Add the diced vegetables and stir well. Add orzo and rinsed beans. Stir in the tinned tomatoes, Worcestershire sauce and vegetable stock. Stir well and make sure nothing is sticking at the bottom of the inner pot.  Push Cancel. Secure lid. Set to Soup / Broth for 10 minutes if using tinned beans. For dried beans set to Soup / Broth for 30 minutes. Use Natural Pressure Release for both. When pin drops, open lid carefully. Remove the bay leaves. Serve with fresh chopped parsley and nutritional yeast for vegan option, or grated parmesan cheese for vegetarian.