Pasta E Fagioli; Lentil Soup - Cuisinart CPC-800 Serie Manual Del Usuario

leaves, 5 hand-torn mint leaves, 1 tablespoon
mung beans and 1 teaspoon green onions in
each bowl.
5. Just before serving, add the fish sauce
and the sliced flank steak to the simmering
stock and switch to Keep Warm. Remove
pot from heat to just cook through the meat.
Add about 2 cups of the hot stock, with the
cooked steak, to each prepared bowl with a
squeeze of lime juice. If desired, stir in a dash
of fish sauce, chili sauce and/or hoisin sauce.
Taste and adjust seasoning as desired. Serve
immediately.
Nutritional information per serving (1 cup):
Calories 777 (36% from fat) • carb. 50g • pro. 68g
fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg
calc. 60mg • fiber 3g

Pasta e Fagioli

Try our hearty and healthy vegetarian version of
this classic Italian soup.
Makes about 12 cups
1 tablespoon olive oil
1 onion, chopped
1 carrot, cut into ½-inch dice
1 celery stalk, cut into ½-inch dice
3 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound dried cannellini or white beans,
rinsed
1 bay leaf
6 cups water
4 cups vegetable broth
2 cans (14 ounces each) diced tomatoes
with juice
1½ teaspoons kosher salt
1½ cups tubetti, small macaroni or small
shell pasta
Chopped fresh parsley
Freshly grated Parmesan
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker and select Sauté.
®
Add the onion, carrot, celery and garlic and
sauté until fragrant and soft, about 5 minutes.
Add the oregano, basil, beans, bay leaf and
water. Secure the lid and select Beans. Set the
time for 30 minutes. When the audible beep
sounds, allow pressure to release naturally.
2. Once pressure is released completely,
the red indicator will drop. Remove the lid.
Add the broth, diced tomatoes, salt and pasta.
Secure the lid and select High Pressure. Set
the time for 5 minutes. Once time expires, use
Quick Pressure Release.
3. Taste and adjust seasoning as desired.
Serve with chopped fresh parsley and grated
Parmesan on the side.
Nutritional information per serving (1 cup):
Calories 246 (11% from fat) • carb. 46g • pro. 11g
fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg
calc. 111mg • fiber 12g

Lentil Soup

Simple, yet satisfying. This cool
weather favorite is ready in no time with
the pressure cooker!
Makes 8 cups
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, peeled and cut into
¼-inch dice
2 garlic cloves, thinly sliced
1 small bay leaf
1 pound dried brown lentils
5 cups vegetable or chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon fresh lemon juice
1. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once oil is hot, add the onion, carrot and
garlic. Stir vegetables and cook until soft and
fragrant, about 5 minutes.
2. Add the bay leaf, lentils and broth to the
cooking pot. Secure lid and select Soup.
Set time for 8 minutes. When the audible beep
sounds, allow pressure to release naturally.
3. Once pressure has released completely, the
red indicator will drop. Remove lid and add the
salt, pepper and lemon juice. Discard the bay
leaf. Taste and adjust seasoning as desired.
For variation, stir in chopped fresh spinach and
freshly grated Parmesan when serving.
Nutritional info per cup:
Calories 110 (16% from fat) • carb. 16g • pro. 7g
fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg
calc. 21mg • fiber 5g
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