Pasta e Fagioli - 12 Cups

1            teaspoon dried basil

1            pound dried cannellini or white beans, rinsed

1            bay leaf

6            cups water

4            cups vegetable broth

2            cans (14 ounces each) diced tomatoes with juice

1½         teaspoons kosher salt

1½         cups tubetti, small macaroni or small shell pasta

Chopped fresh parsley Freshly grated Parmesan

Nutritional information per serving (1 cup): Calories 246 (11% from fat) • carb. 46g • pro. 11g fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg   calc. 111mg • fiber 12g

1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker and select Sauté. Add the onion, carrot, celery and garlic and sauté until fragrant and soft, about 5 minutes. Add the oregano, basil, beans, bay leaf and water. Secure the lid and select High Pressure. Set the time for 30 minutes. When the tone sounds, allow pressure to release naturally.
2. Once pressure is completely released, the red indicator will drop. Remove the lid. Add the broth, diced tomatoes, salt and pasta. Secure the lid and select High Pressure. Set the time for 5 minutes. Once time expires, use Quick Pressure Release.
3. Taste and adjust seasoning as desired.  Serve with chopped fresh parsley and grated Parmesan on the side.