This was our soup of the week! It’s a soup, so you can throw it all into one Pot and freeze the leftovers.
You can either pressure cook or slow cook this to develop the flavors.
Start by preping all of your ingredients:
*Soup Mix (Beans and Barley)* (washed and soaked over night) or you can leave this out all together.
Caneloni Beans* (Canned, and rinsed)
Zuchinni (diced)
mushrooms (sliced)
Green capsicum (diced)
Red Capsicum (diced)
Purple Onion (diced)
Carrots (diced)
celery (diced)
4 cloves of Garlic (minced)
Pasta shells ( 1 Cuo)
Spinach (or Kale or both) – washed & chopped
cabbage z cups (sliced and diced)
Tomatoes 2 (diced)
tomato paste ( 2 tbsp)
Basil Pesto ( 1 Tbsp)
Fresh Thyme (6 stalks fresh, 2 tsp dried)
Fresh Basil ( 1/2 cup)
dried oregan (2 tsp)
Bay Leaf (2)
Chicken broth ( 1 Litre)
Water (1 Litre)
Italian Sausages (8-10 sliced or cut into small chunks)
balsamic vinegar to taste
olive oil
butter*
Parmesan cheese to serve
Saute: onions, mushrooms, carrot, celery, capsicum – add minced garlic after onions are translucent in oil.
Add tomato paste, and fry to cook off for 3 minutes.
Add Stock and Water – you now have your soup base.
Salt and pepper to taste.
To this soup base add your: tomatoes, basil pesto, bay leaves, italian sausages, optional kale, & soaked soup bean mix.
Pressure cook for 45 minutes in your instapot or electronic pressure cooker to deepen the flavors, the sausage will also cook to be soft and tender. Or you can slow cook for 4 hours on high.
After pressure cooking is completed, to your boiling soup add: Zuchini, spinach, cabbage and pasta.
These ingredients require less cook time and so we didn’t need to add them before pressure cooking (or slow cooking), they will cook in less than 15 minutes.
Just before you stop the boil of the soup, add all of your Fresh herbs to keep them green vibrant and fragant.
Add balsamic vinegar and olive oil to taste (butter is optional)
This can be served with crusty bread (sour dough) and grated parmesan on top.
Grande Mangeur 