Italian Potato Rice Spinach Soup In Pressure Cooker Food

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POTATO SPINACH SOUP



Potato Spinach Soup image

Make and share this Potato Spinach Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

1/4 cup butter
1 large onion
2 stalks celery, cut fine
1/4 cup flour
3 cups water
2 cups potatoes, cubed
2 teaspoons salt
1 cup spinach, chopped (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

Steps:

  • Melt butter in a pan.
  • Add onions and celery.
  • Cover and cook until tender - about 15 minutes.
  • Stir occasionally.
  • Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
  • Simmer 30 minutes.
  • Add spinach cook 2 minutes.
  • Then add cream.
  • Top with grated cheese if desired.

PRESSURE COOKER LENTIL SOUP WITH SAUSAGE



Pressure Cooker Lentil Soup With Sausage image

An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 50m

Yield 6 servings

Number Of Ingredients 19

Olive oil
1 large red or yellow onion, chopped
Kosher salt and black pepper
1 pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed
6 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 fresh thyme sprigs or 1 teaspoon dried thyme
2 tablespoons fresh oregano or 1 teaspoon dried oregano
Generous pinch of red-pepper flakes
3/4 cup dry white wine
1 (14-ounce) can whole or chopped tomatoes
8 cups chicken stock
2 cups dried lentils, preferably black beluga
1 bay leaf
5 ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
1 tablespoon red wine vinegar
Chopped fresh basil, for serving
Grated Parmesan, for serving

Steps:

  • Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
  • Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
  • Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
  • Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams

PRESSURE COOKER SPLIT PEA SOUP WITH RICE



Pressure Cooker Split Pea Soup with Rice image

Pressure cooker split pea soup with rice. Very easy and tasty vegetarian soup cooked in a pressure cooker. You may also like...

Provided by myediblefood

Categories     Vegetarians

Time 10m

Yield 4

Number Of Ingredients 10

1½ cups (375 ml) dried yellow peas, rinsed and picked over
1 large white onion, peeled and chopped
2 ribs celery, finely chopped
1 medium carrot, peeled and sliced
1 large potato, peeled and cubed
1/2 cup uncooked rice
8 cups (2 L) vegetable broth
1/2 teaspoon dried Italian herb blend
3 tablespoons (45 ml) olive oil
salt and freshly ground black pepper, to taste

Steps:

  • if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'myediblefood_com-leader-1','ezslot_9',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn 5-8-quart (5-8 L) pressure cooker, combine yellow peas, onion, celery, carrots, potato, and rice.Pour in the vegetable broth(this prevents the peas from clumping together) and sprinkle with herbs. Do not stir; drizzle with olive oil.Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.Remove the pot from the heat. Using the natural Release method, bring pressure to normal. Set aside and allow staying for 10 minutes.Season the soup with salt and black pepper. Serve hot.

Nutrition Facts : Nutrition facts 111 calories 7 grams fat

ITALIAN POTATO SOUP (MINESTRA DI PATATE)



Italian Potato Soup (Minestra Di Patate) image

Make and share this Italian Potato Soup (Minestra Di Patate) recipe from Food.com.

Provided by Mandy

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 onion, chopped
4 cups water
2 chicken stock cubes
2 tablespoons parsley, chopped
2 tablespoons celery leaves, chopped
2 carrots, grated
2 potatoes, diced
2 sticks celery, finely diced
440 g napolitana spaghetti sauce
310 g cream-style corn

Steps:

  • Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
  • Cover & simmer for 30 mins, add spaghetti sauce & corn.
  • Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
  • Serve with hot cheesy bread.

Nutrition Facts : Calories 144.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 1, Sodium 719.4, Carbohydrate 31.2, Fiber 4.2, Sugar 7.4, Protein 3.7

POTATO RICE SOUP



Potato Rice Soup image

Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)

Provided by winkki

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 garlic cloves, minced
4 tablespoons olive oil
1 medium onion, chopped
1 large potato, peeled &, diced
1 cup cooked rice
2 cups vegetable broth
2 cups water
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon grated parmesan cheese (optional)

Steps:

  • In lg. saucepan, saute garlic in oil until light brown.
  • Add remaining ingredients except cheese.
  • Stir, bring to boil; simmer 1 hr, stirring occasionally.
  • Stir in cheese just before serving, if desired.

Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3

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