2 cup cannellini beans
1 olive oil
2 tablespoon garlic; chopped
1 teaspoon fresh rosemary; chopped
1 large onion; chopped
2 stalks celery; diced
2 carrots; chopped
1 bay leaf
1/2 teaspoon red pepper flakes
6 1/2 cup water; boiling -=or=-
6 1/2 cup vegetable stock
1 cup small pasta; such as tiny elbow broken
2 teaspoon salt; to taste
1 freshly grated permigiano feggleno; cheese
1 can tomatoes; crushed or whole -(24-oz)
4 whole tomatoes
1 ham bone; -=or=-
3 meat ball per person; -(turkey/chicken or beef)
1/4 teaspoon rubbed sage
1/4 teaspoon thyme; -(both to replace rosemar
(1). Pick over beans. Place in colander and rinse under cool running water. Set aside.
(2) Heat 1 tablespoon olive oil in cooker. Cook garlic over medium heat 1 minute, stirring freguently. Do not let brown. Add rosemary and continue stirring 1 minute.
(3) Add onion, stirring occasionally, about 1 minute. Add celery, carrots, bay leaf, pepper flakes, reserved unsoaked beans and boiling water.
(4). 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 full return to full pressure another 5 minutes. Again, allow pressure to come down naturlly.
(5) 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 neeccssary.
(6). Ladle soup into serving bowls. Sprinkle with cheese to taste. Drizzle with olive oil to taste. Mades about 9 cups, about 8 servings.
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