Vegetarian

Pressure Cooker Bean and Pasta Soup is for Soup.

Pressure Cooker Bean and Pasta Soup takes several minutes to prepare.

Pressure Cooker Bean and Pasta Soup takes 60 minutes to cook.

Pressure Cooker Bean and Pasta Soup makes 8 servings.

The ingredients for Pressure Cooker Bean and Pasta Soup are:

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

Here is how you make Pressure Cooker Bean and Pasta Soup:

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 papertowels.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

The nutritional information for Pressure Cooker Bean and Pasta Soup is:

• 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