Pasta e Fagioli

Makes about 15 cups

1 t  ablespoon olive oil
1    onion, cut into ½-inch dice
1    carrot, cut into ½-inch dice
1    celery stalk, cut into ½-inch dice
3    garlic cloves, chopped
1    teaspoon dried oregano
1    teaspoon dried basil
1    pound dried cannellini or
      white beans, rinsed
1    bay leaf
6    cups water
2    cans (14 ounces each) diced tomatoes
       with juice
1½ teaspoons kosher salt
1½ cups tubetti, small macaroni, or small
       shell pasta
3     cups vegetable stock (or broth)
       chopped fresh parsley, for serving
       freshly grated Parmesan, for serving

Nutritional information per serving (1 cup):
Calories 190 (14% from fat) • carb. 36g • pro. 9g fat 2g • sat. fat 0g • chol. 0mg • sod. 463mg
calc. 77mg • fiber 8g

1. Put the olive oil into the cooking pot of the
Cuisinart® Multicooker and select Sauté/
Brown. Set the temperature to Low and
press Start.
2. Once the unit is preheated and the oil is hot,
add the onion, carrot, celery, and garlic and
sauté until fragrant and soft, about 5 minutes.
Press Stop.
3. Add the oregano, basil, beans, bay leaf, and
water. Secure the lid and select Beans. Set
the time for 8 minutes, and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released,
press Stop and carefully open the lid. Add
the diced tomatoes, salt, pasta, and broth,
being sure not to exceed the max fill line.
Secure the lid again and select Soup. Set the
pressure to High, the time for 5 minutes, and
press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
7. Taste and adjust seasoning as desired.
Serve with chopped fresh parsley and
grated Parmesan.