Pressure Cooker Bean and Pasta Soup

Ingredients

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

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

Comments


Best Wine Deals

  • $15.99
    16%off
    Trefethen Chardonnay Oak Knoll Library Selection Estate
    Trefethen Chardonnay Oak Knoll Library Selection Estate 2008
  • $28.49
    20%off
    Markus Molitor Germany Riesling Spatlese Mosel Wehlener Sonnenuhr
    Markus Molitor Germany Riesling Spatlese Mosel Wehlener Sonnenuhr 2007
See More Deals »





Snooth Media Network