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.
Pressure Cooker Bean and Pasta Soup
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.
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- Calories: 372
- Calories from fat: 21%
- Fat: 8.5g
- Saturated fat: 2.2g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 0.9g
- Protein: 17.7g
- Carbohydrate: 59.4g
- Fiber: 13.3g
- Cholesterol: 5mg
- Iron: 4mg
- Sodium: 910mg
- Calcium: 198mg
- 2 cups dried cannellini beans or other white beans
- 4 quarts water, divided
- 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 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 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.
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