Pressure Cooker Vegetarian Pasta and Bean Soup

Soak dried cannellini beans overnight, cook them with aromatics in a pressure cooker, add ditalini pasta and cook until done in this version of an Italian classic.

Serves: 10Hands-on: 30 minutesTotal: 8 hours 40 minutesDifficulty: Easy

Serves: 10


  • 1 lb. dried cannellini beans, soaked overnight in 3 cups water
  • 5 1⁄2 quarts water, divided
  • 2 Tbsp. extra-virgin olive oil
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium onion, peeled and finely chopped
  • 6 cloves garlic, peeled and finely chopped
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 4 cups vegetable stock
  • 1⁄2 lb. dried ditalini pasta
  • 1 1⁄2 tsp. salt
  • 1 1⁄2 tsp. ground black pepper


  • Drain and rinse the cannellini.
  • In a pressure cooker over medium heat, heat oil. 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 sauté for 30 seconds. Add remaining 6 cups water, beans, bay leaves, and rosemary. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
  • Remove and discard the bay leaves and rosemary. Add the vegetable stock. Return to the heat and bring to a boil; stir in the ditalini. Reduce heat to a simmer and cook until pasta is al dente, about 9 minutes.