Use a pressure cooker to make this soup in less than an hour, even if you haven't soaked the beans. A piece of Parmigiano-Reggiano rind adds flavor and richness to the broth. We top each serving with fruity extravirgin olive oil.
2 cups dried cannellini beans or other white beans
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons balsamic vinegar
4 teaspoons extravirgin olive oil
How to Make It
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; sauté 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 extravirgin olive oil. Yield: 8 servings.
This was missing a few things and I'm usually a bland eater. Agree that 8 cups of water is too much and that vegetable stock should be used. I'm usually a lazy cook and I'm all for cutting corners but this needs at least something else like carrots and celery to add flavor. Maybe hand blend a bit of the beans before adding the pasta for some thickness? I'm no chef but this was not good as written.
I made this soup using black-eyed peas and homemade vegetable stock instead of water, and it was a huge hit. Even my kids loved it, and they're picky eaters! The parmesan, olive oil, and balsamic vinegar topping added great flavor and made it feel like a restaurant meal. Added 15% to time b/c we're at 5500 ft.
I found the beans to still be a little too hard and I also added pasta water and a little vegetable stock as it was very thick. I also added more pepper. We sprinkled some parm on top and it made a nice hardy minestrone like soup
Although the beans turned out great, the soup lacked flavor. Perhaps chicken stock would be better than water. Some of the potatoes fell apart and so over all it was a very starchy dish. I would not make it again.
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