MINESTRA WITH CREAMY POLENTA
Minestra with Creamy Polenta
Pressure Cooking Time: 5 minutes
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, peeled and thinly sliced
- 1 green bell pepper, cored, seeded, and diced
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 1 medium eggplant, peeled and diced
- 1 small zucchini, trimmed, quartered lengthwise, and diced
- Salt and pepper to taste
- One 14 ½ -ounce can diced tomatoes
- ¼ cup water
- 1 teaspoon dried thyme
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 cups cooked pinto, red, or white kidney beans
- 2 tablespoons shredded fresh basil
- 2 tablespoons minced fresh flat-leaf parsley
- Creamy Polenta (recipe follows)
- Grated dairy or soy-based Parmesan cheese
- Heat 2 tablespoons of the olive oil in the pressure cooker over medium-high heat. Add the onion, garlic, and the green, red, and yellow bell peppers. Cook until the onion is soft.
- Add the remaining 2 tablespoons of oil and the eggplant and zucchini. Season with salt and pepper. Cook 5 minutes. Add the tomatoes, water, thyme, 1 teaspoons salt and 1/2 teaspoon black pepper. Cook for 2 minutes. Add the beans.
- Cover and bring to HIGH pressure over HIGH heat. Lower the heat to stabilize the pressure. Cook for 5 minutes.
- Remove from the heat. Release the pressure by using the automatic pressure release.
- Unlock and remove the cover. Taste and adjust for salt and pepper. Add the basil and parsley.
- Serve over Creamy Polenta with grated Parmesan cheese.
*Recipe adapted from Pressure Cookers For Dummies, 2nd Edition (John Wiley & Sons, Inc., 2012), by Tom Lacalamita