Pressure Cooker Bean and Pasta Soup

Ingredients

• 2 cups cubed peeled baking potato
• 4 teaspoons extravirgin olive oil
• 2 garlic cloves, chopped
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (3-inch) piece Parmigiano-Reggiano cheese rind
• 4 quarts water, divided
• 1 ½ cups chopped onion
• + 8 more ingredients
• • 2 ½ teaspoons sea salt
  • 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 ½ tablespoons minced fresh or 1 teaspoon dried crushed rosemary
  • 2 tablespoons 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 ...

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