Pressure Cooker Italian Pasta and Bean Soup
Experiment with the types of grains and beans in this soup. Smaller pastas and couscous work well for this soup.
Serves: 10Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1 Tbsp. extra virgin olive oil
- 4 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium onions, peeled and diced
- 3 cloves garlic, peeled and minced
- 2 tsp. Mrs. Dash Italian Medley Seasoning Blend, divided
- 6 cups water
- 1 lb. dried cannellini beans, soaked overnight in water to cover and drained
- 1 bay leaf
- 1 tsp. minced oregano
- 4 cups vegetable broth
- 1 1⁄2 cups small macaroni pasta
- 1⁄4 tsp. salt
- 1⁄8 tsp. freshly ground black pepper
- Bring the oil to temperature in the pressure cooker over medium heat. Add the carrots and celery; sauté for 3 minutes. Add the onion; sauté for 3 minutes or until the vegetables are soft. Add the garlic and a teaspoon of the Italian seasoning blend; sauté for 30 seconds.
- Add the water, beans, and bay leaf. Lock the lid into place and bring to high pressure; maintain pressure for 35 minutes. Remove from the heat and allow pressure to release naturally for 20 minutes. Quick-release any remaining pressure and remove the lid.
- Remove and discard the bay leaf. Add the remaining Italian seasoning blend, oregano, and vegetable broth. Return to the heat and bring to a boil; stir in the macaroni or shells. Cook pasta to al dente according to package directions. Add salt and pepper.