Vegetable Soup with Spanish Chorizo and Spaghetti
Approx. 30 min
Red Kidney Beans
Dice the celery, carrots, onions, Spanish chorizo and tomatoes.
Saute the Spanish chorizo, onions and shallots in the IH Pressure Rice Cooker with its lid open using the "Grill' function.
Put in mini spaghetti, celery, carrots, onions, red kidney beans, tomato paste, tomatoes and stock.
Add seasonings. Close and lock the lid. Select the "Soup" function and simmer for 15 minutes.
Open the lid when the steam is fully released. Put in basil and Parmesan cheese. Serve.
Maria's Tips: You do not have to cook the mini spagehtti beforehand.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference