Pressure Cooker Bean and Pasta Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 332.6
- Total Fat: 10.6 g
- Cholesterol: 12.3 mg
- Sodium: 1,529.2 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 16.7 g
- Protein: 19.3 g
View full nutritional breakdown of Pressure Cooker Bean and Pasta Soup calories by ingredient
Introduction
Use a pressure cooker to make this soup In less than an hour even with dry beans. A piece of Parmigiano-Reggiano rind adds flavor and richness. Top each serving with fruity extra virgin olive oil. Use a pressure cooker to make this soup In less than an hour even with dry beans. A piece of Parmigiano-Reggiano rind adds flavor and richness. Top each serving with fruity extra virgin olive oil.Number of Servings: 8
Ingredients
-
2 cups dried cannellini beans or other white beans
2 quarts water
32 oz chicken broth
2 tablespoons olive oil
2 cups cubed peeled baking potato
1 1/2 cups chopped onion
1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary
2 garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
1 (3-inch) piece Parmigiano-Reggiano cheese rind
2 cups uncooked whole wheat seashell pasta
2 1/2 teaspoons sea salt
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons balsamic vinegar
4 teaspoons extra virgin olive oil
Directions
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 lid. Drain beans. Place beans in a bowl; wipe pan dry with paper
towels.
Heat 2 tablespoons oil in pan over medium-high heat. Add potato, onion, rosemary, and garlic; saute 3 minutes. Add beans, 2 quarts water, pepper, and cheese rind to pan. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 40 minutes. Remove from heat; place pressure cooker under cold running water. Remove and discard cheese rind.
Cook pasta according to package directions, omitting the salt and fat. Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup into each of 8 bowls, and top each serving with 1 tablespoon grated cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extra virgin olive oil.
Serving Size: 8
towels.
Heat 2 tablespoons oil in pan over medium-high heat. Add potato, onion, rosemary, and garlic; saute 3 minutes. Add beans, 2 quarts water, pepper, and cheese rind to pan. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 40 minutes. Remove from heat; place pressure cooker under cold running water. Remove and discard cheese rind.
Cook pasta according to package directions, omitting the salt and fat. Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup into each of 8 bowls, and top each serving with 1 tablespoon grated cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extra virgin olive oil.
Serving Size: 8