Soups
Pasta e Fagioli - 12 Cups
Makes about 12 cups soup
Pasta e Fagioli - 12 Cups
Makes about 12 cups soup
Try our hearty and healthy vegetarian version of this classic Italian soup.
Nutritional information per serving (1 cup): Calories 246 (11% from fat)
carb. 46g
pro. 11g fat 3g
sat. fat 0g
chol. 0mg
sod. 228mgcalc. 111mg
fiber 12g
carb. 46g
pro. 11g fat 3g
sat. fat 0g
chol. 0mg
sod. 228mgcalc. 111mg
fiber 12g
Ingredients
- 1tablespoon olive oil
- 1onion, cut into ½-inch dice
- 1carrot, cut into ½-inch dice
- 1celery stalk, cut into ½-inch dice
- 3garlic cloves, chopped
- 1teaspoon dried oregano
- 1teaspoon dried basil
- 1pound dried cannellini or white beans, rinsed
- 1bay leaf
- 6cups water
- 4cups vegetable broth
- 2cans (14 ounces each) diced tomatoes with juice
- 1½teaspoons kosher salt
- 1½cups tubetti, small macaroni or small shell pasta
- Chopped fresh parsley Freshly grated Parmesan
Preparation
- 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.
- 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.
- Taste and adjust seasoning as desired.Serve with chopped fresh parsley and grated Parmesan on the side.
