Ingredients Jump to Instructions ↓

  1. 1 c white kidney beans; dried

  2. 4 c boiling water

  3. 2 tb olive oil

  4. 1 sm onion; finely chopped

  5. 1 cl garlic; peel, mince

  6. 1 sl pancetta or unsmoked bacon;

  7. - finely chopped 1 fresh plum tomatoes; peeled,

  8. 1 sm carrot peel; cut in

  9. -dice

  10. 1 st celery cut in

  11. 1/4 dice

  12. 2 fresh sage leaves; minced or 1/4 tsp dried 3 c nonfat veg chicken broth,

  13. -low sod

  14. 1 c water

  15. 1 salt; to taste

  16. 1 freshly ground black pepper;

  17. - to taste 2 c ditali; or 1 sm shell pasta; cooked al dente

  18. 1 extra virgin olive oil; for -drizzling

  19. 1 freshly grated pecorino

  20. -romano chee; for serving

Instructions Jump to Ingredients ↑

  1. Rinse the kidney beans in a colander under cold water. Place in a large heatproof bowl and cover with boiling water. Cover with a plate and let soak 1 hr.

  2. Heat the olive oil in the pressure cooker over med-high heat. Add the onion, garlic and pancetta and saute 4 – 5 min, or until the onion is soft.

  3. Stir frequently so that the mixture does not brown. Add the tomato, carrot, celery, and sage. Saute 2 min, stirring frequently. Drain the soaked kidney beans and add to the vegetable mixture. Add the stock and water. Stir well.

  4. Place the lid and lock in position. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 15 min.

  5. Remove from heat and lower pressure using the cold-water-release method.

  6. Open the pressure cooker. If the beans are not tender, lock the lid in position and cook an additional 2 – 3 min, or until tender, under high pressure.

  7. Open the pressure cooker. Season with salt and black pepper to taste. Add the cooked pasta to the soup. Drizzle each serving with a teaspoon of extra-virgin olive oil. Serve with grated Pecorino Romano cheese.


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