Pasta e Fagioli
(Cuisine Art Pressure Cooker Recipe Book)
1 T olive oil
1 1/2 c chopped onion
1 c diced carrot
1/2 c diced celery
3 cloves minced garlic
2 t Italian herb blend (divided)
6 cups water
1 lb dry cannellini or white beans, rinsed and picked over (about 2 cups)
1 bay leaf
4 cups low sodium vegetable broth
2 cans diced tomatoes with their juice
1 t real salt
1 1/2 cups quinoa macaroni noodles (multi grain work as well)
chopped fresh parsley
freshly grated parmesan (optional)
Saute in oil until translucent, onions, carrots, celery, and garlic. Season with 1 t of herbs. Add sautéed vegetables, water, dried beans and bay leaf into pressure cooker.
Pressure cook on high for 35 minutes. Allow natural pressure release for 20 minutes.
Add broth, tomatoes, salt, and remaining herb blend. Boil and add pasta.
Cook for 9-10 minutes, until al dente.
Serve garnished with parsley and grated parmesan.
With the holidays upon us, cooking for big groups may be looming. This a great easy dish for adults and children. I allow my kids to pick out one item, that may not be their favorite. :) Nothing beats the kind of meals that result in huge amounts for easy delivery, mass feedings, or leftovers. Almost every time I make this meal I bring a pot to a friend. One of the easiest ways for me to store and deliver soups is filling quart jars. I don't need to worry about getting them back or missing them for storage of more perishable items.
I saute my vegetables directly in the pressure cooker, add the dry beans and water, cook, and then boil the noodles all in the same pot. This serves well with a green salad, fresh fruit and sourdough bread.