Minestrone Soup

4 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, crushed
1 medium carrot, diced
1 small turnip, diced
2 sticks celery, chopped
1 medium leek, sliced
2 teaspoons chopped parsley
2 tomatoes, skinned and sliced
2 tablespoons tomato puree
¼ large cabbage, finely shredded
3 cups hot white stock
1 ounce spaghetti, broken into approx. 1” lengths
salt and pepper
Parmesan cheese

Fry the bacon gently in the cooker until the fat runs out. Cook the onion
and garlic in the bacon fat until lightly browned, then stir in the carrot,
turnip, celery, leek and parsley. Cook in the open pan for 5 minutes. Add
the tomatoes, tomato puree, cabbage and stock and bring to a boil.
Add the spaghetti. Stir well. Close the lid, bring to a boil and cook for 8
minutes at 15 lb pressure. Release the steam QUICKLY. Serve with grated
Parmesan cheese.

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