Makes 12 cups
This recipe requires a pressure cooker. I have an electric model, so this recipe is geared to an electric pressure cooker. While I actually bought my pressure cooker just so I could make a different recipe, it came with a recipe for Pasta e Fagioli - another treasure from my childhood. Little did I know that it would immediately become a family favorite, even for my pickiest eater!
1 T extra virgin olive oil
1 1/2 C chopped onions
1 C diced (1/2") carrots
1/2 C sliced celery
3 cloves garlic; peeled and minced
2 t Italian herb blend, divided
6 C water
1 lb dry cannellini or white beans, rinsed and picked over
1 bay leaf
4 C low-sodium vegetable or chicken broth/stock
2 14-oz cans diced tomatoes with juice
1 t kosher or sea salt
1 1/2 C tubetti, small macaroni, or small shell pasta
chopped fresh parsley
freshly grated, shaved or shredded Parmesan or Grana Padano cheese
Select saute and add oil to the cooking pot of the pressure cooker. Heat oil for 3-4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 t of the Italian herb blend. Saute, stirring for 4-5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturaly, about 20 minutes.
When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown (setting). When liquids reach boiling point, add pasta and cook according to package directions to al dente. Turn to "Keep Warm" to hold soup until ready to serve. Remove and discard bay leaf before serving.
Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.
This recipe requires a pressure cooker. I have an electric model, so this recipe is geared to an electric pressure cooker. While I actually bought my pressure cooker just so I could make a different recipe, it came with a recipe for Pasta e Fagioli - another treasure from my childhood. Little did I know that it would immediately become a family favorite, even for my pickiest eater!
1 T extra virgin olive oil
1 1/2 C chopped onions
1 C diced (1/2") carrots
1/2 C sliced celery
3 cloves garlic; peeled and minced
2 t Italian herb blend, divided
6 C water
1 lb dry cannellini or white beans, rinsed and picked over
1 bay leaf
4 C low-sodium vegetable or chicken broth/stock
2 14-oz cans diced tomatoes with juice
1 t kosher or sea salt
1 1/2 C tubetti, small macaroni, or small shell pasta
chopped fresh parsley
freshly grated, shaved or shredded Parmesan or Grana Padano cheese
Select saute and add oil to the cooking pot of the pressure cooker. Heat oil for 3-4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 t of the Italian herb blend. Saute, stirring for 4-5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturaly, about 20 minutes.
When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown (setting). When liquids reach boiling point, add pasta and cook according to package directions to al dente. Turn to "Keep Warm" to hold soup until ready to serve. Remove and discard bay leaf before serving.
Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.
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