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1
Soak the navy beans overnight or use the pressure cooker quick presoak method (see basic cooking times).
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2
Rinse, drain, and set aside.
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3
Heat the olive oil in the cooker, and saute the garlic and onion until the onionbecomes limp, about 3 minutes.
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4
Add the carrots, leek, celery, 1/2 cup basil, thyme, reserved navy beans, plum tomatoes with their juice, water and stock.
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5
Lock the lid in place and over high heat bring to high pressure.
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6
Adjust heat to maintain high pressure, and cook 20 minutes.
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7
Let the pressure drop naturally or use a quick release method.
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8
Remove the lid, tilting it away from you to allow any excess steam to escape.
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9
Add the green beans and orzo and cook uncovered over medium heat for 5 minutes, stirring frequently so that the orzo doesn't drop to the bottom of the pot and burn.
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10
If the soup becomes too thick, add 1 to 2 cups boiling water.
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11
Add zucchini, cabbage, remaining basil, and salt and pepper to taste.
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12
Cook until the zucchini and green beans are crisp-tender, about 3 to 5 additional minutes.
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13
Serve in individual bowls, garnished with Parmesan or romano.
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14
Author's note:
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15
For a friend of mine, a superb minestrone always contains one secret ingredient: a tablespoon of sugar to enhance all of the flavors.
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16
She may be right.
