pressure cooker pasta fagioli soup

By mrboyton

Ingredients

• PASTA FAGIOLI SOUP
• 2 cups Cannellini beans;
• Olive oil;
• 2 Tbsp Garlic; chopped
• 1 tsp Fresh rosemary; chopped
• 1 lg Onion; chopped
• 2 Stalks celery; diced
• 2 Carrots; chopped
• 1 Bay leaf;
• tsp Red pepper flakes;
• 6 cups Water; boiling -=OR=-
• 6 cups Vegetable stock;
• 1 cup Small pasta; such as tiny
• elbow broken spaghetti
• 2 tsp Salt; to taste
• Freshly grated Parmigiano -feggleno cheese
• 1 --(24-oz) cn Tomatoes; crushed or whole
• =OR=-
• 1 Ham bone;
• tsp Rubbed sage;
• tsp Thyme;

Preparation

Step 1

Pick over beans. Place in colander and rinse under cool running water. Set a side.
Heat 1 tablespoon olive oil in cooker. Cook garlic over medium heat 1 minute, stirring frequently. Do not let brown.
Add rosemary and continue stirring 1 minute. Add onion, stirring occasionally, about 1 minute.
Add celery, carrots, bay leaf, pepper flakes, reserved unsoaked beans and boiling water.
Lock lid in place. Bring to full boil pressure over high heat. Lower heat to maintain full pressure and cook 35 minutes.
Allow pressure come down naturally. Remove lid. If beans are still hard, return to full pressure another 5 minutes. Again, allow pressure to come down naturally.
Remove bay leaf and stir in pasta and salt. Bring to a boil and immediately lower heat to medium-low, stirring occasionally until pasta is done, about 8 minutes. Thin with hot water if necessary.
Ladle soup into serving bowls. Sprinkle with cheese to taste. Drizzle with olive oil to taste.
Made about 9 cups, about 8servings.