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Pressure Cooker Bean and Pasta Soup

Ingredients

  • 2 cups dried cannellini beans or other white beans
  • 2 cups uncooked whole wheat seashell pasta
  • ½ teaspoon freshly ground black pepper
  • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 2 tablespoons balsamic vinegar
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons olive oil
  • + 8 more ingredients
    • 1 ½ cups chopped onion
    • 1 ½ tablespoons minced fresh or 1 teaspoon dried crushed rosemary
    • 2 garlic cloves, chopped
    • 1 (3-inch) piece Parmigiano-Reggiano cheese rind
    • 4 quarts water, divided
    • 2 ½ teaspoons sea salt
    • 2 cups cubed peeled baking potato
    • 4 teaspoons extravirgin olive oil

Sort and wash beans. Combine beans and 2 quarts water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove ...

View full recipe at My Recipes

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