PRESSURE COOKER PASTA E FAGIOLI

Ingredients

• 1 cup dried white kidney beans, rinsed and drained
• 3 cups cold water
• 1/2 cup diced pancetta
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 1/2 tsp basil, crumbled
• 1 tsp oregano, crumbled
• 1/2 tsp marjoram, crumbled
• 3 cloves garlic, finely chopped
• 1 bay leaf
• 1/4 cup dry white wine
• 4 cups no-salt-added chicken broth or vegetable broth
• 1 can (28 oz/796 mL) diced tomatoes
• 1 cup small shell pasta or macaroni
• 1/2 cup slivered fresh basil
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• Extra-virgin olive oil*
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Place beans in a large non-reactive bowl. Pour cold water over beans. Cover and refrigerate overnight.
2. Drain beans and set aside.
3. Sauté pancetta in a 6 quart pressure cooker over medium heat until browned and crisp. Add onion, carrot, celery, basil, oregano, marjoram, garlic and bay leaf; sauté until vegetables are softened, about 5 minutes.
4. Add wine and cook, stirring, until wine is almost evaporated. Add soaked beans and broth; stir to combine. Cover with lid and lock it in place. Bring to high pressure over high heat.
5. Cook for 17 minutes, adjusting heat as needed to maintain high pressure.
6. Carefully remove from heat and allow steam to release naturally. This may take 10 - 15 minutes.
7. Wearing oven mitts, carefully open lid away from yourself to protect from steam. Add tomatoes and stir to combine. Bring to a boil over medium heat.
8. Reduce heat and stir in pasta. Simmer, uncovered, stirring occasionally, until beans and pasta are tender. Stir in fresh basil, pepper and salt. Remove from heat; remove and discard bay leaf.
9. Serve drizzled with oil and topped with Parmesan cheese. As the pasta absorbs liquid, this soup is best served immediately.