Comments on: Pressure Cooker Minestrone Soup with Basil Pesto

By: Barbara Schieving

Barbara Schieving — Mon, 16 Jul 2018 15:08:30 +0000

In reply to Melanie. Thanks Melanie! I often freeze it. The pasta gets a little soft when you freeze and reheat it, so you can either reduce the cook time by a minute or cook and freeze the pasta separately. Or, usually I just don't worry that the pasta isn't as firm as I like.

By: Melanie

Melanie — Sun, 15 Jul 2018 22:30:09 +0000

Love this recipe! Do you think it would hold up in the freezer?

By: Barbara Schieving

Barbara Schieving — Sun, 31 Jul 2016 21:48:05 +0000

In reply to Patricia. Use the juice as well.

By: Patricia

Patricia — Sun, 31 Jul 2016 21:46:26 +0000

Do I use strain the diced tomato or do I add the juice in the soup as well?

By: Barbara Schieving

Barbara Schieving — Thu, 18 Apr 2013 11:54:44 +0000

In reply to Neva Fels. Thanks Neva! Good luck with your new site.

By: Neva Fels

Neva Fels — Wed, 17 Apr 2013 02:13:16 +0000

I love your blog and look forward to trying more of your pressure cooker recipes. I’m new to the world of blogging and would appreciate your feedback on my blogs recipe: Cookie Bouquet.
Thanks so much.

By: Uun

Uun — Mon, 19 Nov 2012 08:26:02 +0000

In reply to carrian. Pressure cookers were made for a bean rpicee like this! It takes 15-20 minutes to cook white beans and the come out sooooo creamy and perfect for crushing and blending. This sounds so good! And so cool and green--my favorite summer color.

By: Kathy

Kathy — Mon, 08 Oct 2012 16:02:52 +0000

That sounds soooo delicious. I love pesto!

By: Katrina

Katrina — Sat, 06 Oct 2012 05:33:48 +0000

Yum! Love the sound of it with the pesto!

By: Barbara

Barbara — Sat, 06 Oct 2012 02:12:30 +0000

In reply to Valérie (France). Thanks for stopping by my new site Valerie.