Chicken chickpea minestrone soup [Pressure cooker recipe]

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When we bought our pressure cooker 5 years ago, minestrone was one of the first things we cooked.

A classic Italian dish, minestrone is basically a tomato-based vegetables soup with the addition of pasta and beans. In some ways, it’s kinda like an Italian version of Chinese ABC soup. 

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Minestrone is traditionally meatless, but we added chicken cubes as additional protein for this recipe. 

Otherwise, any type of legumes (such as kidney beans, or chickpeas in this case) works as well.

This recipe is our version of minestrone, but you can also make your own by incorporating these:-

1. Base – stock, tomatoes, pasta, herbs
2. Veggies – e.g. onion, carrots, potatoes, celery
3. Legumes – e.g. chickpeas, kidney beans

We just love a warm, hearty bowl of minestrone. It’s not only delicious but is packed with protein, fibre, carbs and nutrients. 

KEY TIPS:
* Pressure cooker is great for soup/stew recipes like these. However, do release the pressure manually after cooking is done as you don’t want to overcook the veggies.
* To get a thicker soup consistency, just boil the soup further using bake/saute mode. 
* Pressure cooking usually results in very soft pasta. If you prefer your pasta with more bite, cook it separately over the stove.
* You can use whatever Italian seasoning you have in your pantry.  We used bay leaves and the Italian herbs spice that we had.
* Minestrone is perfect for a fuss-free meal. We had it for both lunch and dinner with our homemade garlic bread. 
* To make it vegetarian or vegan, just omit the meat and use vegetable stock.

Check out our Instagram post here for step-by-step instruction with videos.

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