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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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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