Romanesco Broccoli Pasta Soup: A Cozy Pressure Cooker Delight
A hearty, flavorful Italian soup made with Romanesco broccoli, pasta, garlic, anchovy, and cherry tomatoes all cooked to perfection in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 200 g spaghetti or ditalini spaghetti broken into pieces
- 1 Romanesco broccoli washed and chopped into florets
- 2 garlic cloves peeled
- 0.5 fresh chili pepper seeds removed, finely chopped
- 5 anchovy fillets salted or in oil
- 2 potatoes peeled and cubed
- 2 cups vegetable stock
- 200 g cherry tomatoes washed
- 3-4 tablespoons tomato passata add more if no fresh tomatoes
- salt to taste
- fresh parsley optional
- 30 g parmesan or grana cheese grated, optional
- black pepper to taste
Instructions
Instructions
- Heat a drizzle of olive oil in a large pressure cooker over medium heat until shimmering.
- Add garlic, chili pepper, and anchovy fillets. Sauté until anchovies melt and garlic is fragrant.
- Add cubed potatoes and stir for 2-3 minutes to coat.
- Add cherry tomatoes and cook gently for 5 minutes, pressing them slightly to release juices.
- Stir in tomato passata and cook for another 2 minutes to thicken.
- Add Romanesco florets and vegetable stock. Stir and seal the pressure cooker lid.
- Cook under pressure for 10-12 minutes, then let pressure release naturally.
- Open lid, add broken spaghetti or ditalini. Stir well and cook uncovered on low heat for 8-10 minutes until pasta is al dente.
- Season with salt and black pepper. Let rest a few minutes before serving.
Notes
Serve hot with optional parsley or parmesan. For a vegetarian version, omit the anchovies.