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
- 1 lb. dried cannellini beans, soaked overnight in 3 cups water
- 5½ 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
- ½ lb. dried ditalini pasta
- 1½ tsp. salt
- 1½ 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.