Ingredients
- Vegetable broth (home made or store bought) - 4-5 cups
- Diced Tomatoes - 1 can (or you can use blanch and chop fresh tomatoes and use them)
- Onion - 1 (chopped)
- Garlic - 4 cloves (minced)
- Vegetables of your choice - 2 cups (I usually like to add carrots, potato, zucchini, celery and cabbage.)
- Beans - 1/2 cup (You can use any beans like white beans, pinto beans, chickpeas etc. If using canned one, use directly. If using dried beans, soak it overnight, cook it and use.)
- Greens - 2 cups packed (You can use spinach, swiss chard or any other greens.)
- Pasta - 3/4 cup
- Dried Italian Herbs - 2 tsp
- Red Pepper Flakes - 1/2 tsp
- Salt - to taste
- Extra Virgin Olive Oil - 2 tsp
METHOD
- Combine all the above ingredients (except the greens) and cook for 2-3 whistles. After the pressure is released, add the greens and simmer the soup for 10 minutes.
