Clean and cut vegetables into a small dice, about 1/4-inch thick.
Put the diced vegetables into your pressure cooker, add chicken stock and Parmesan rind.
Pour in enough water to cover everything plus 1 inch.
Cook on medium-low heat for (not sure – it’s about 45 minutes without pressure cooker)
When the vegetables are ready, add green peas, beans, extra virgin olive oil, salt and pepper. Stir well and cook for another 10 minutes.
The soup is ready. If you like, you can now purée the whole minestrone with a blender or just a few ladlefuls to make it smoother.
Serve adding one or two tablespoons of handmade pesto to each dish, some freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
