Pressure Cooker Bean And Pasta Soup Recipe

Name: Pressure Cooker Bean And Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cannellini beans or other white beans; 4 quarts water, divided; 2 tablespoons olive oil; 2 cups cubed peeled baking potato; 1 1/2 cups chopped onion; 1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary; 2 garlic cloves, chopped; 1/2 teaspoon freshly ground black pepper; 1 (3-inch) piece Parmigiano-Reggiano cheese rind; 2 cups uncooked whole wheat seashell pasta; 2 1/2 teaspoons sea salt; 1 (14.5-ounce) can diced tomatoes, undrained; 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese; 2 tablespoons balsamic vinegar; 4 teaspoons extravirgin olive oil

Servings: persons

2 cups dried cannellini beans or other white beans
4 quarts water, divided
2 tablespoons olive oil
2 cups cubed peeled baking potato
1 1/2 cups chopped onion
1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary
2 garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
1 (3-inch) piece Parmigiano-Reggiano cheese rind
2 cups uncooked whole wheat seashell pasta
2 1/2 teaspoons sea salt
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons balsamic vinegar
4 teaspoons extravirgin olive oil

1
Sort and wash beans. Combine beans and 2 quarts water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans. Place beans in a bowl; wipe pan dry with paper towels.
2
Heat 2 tablespoons oil in pan over medium-high heat. Add potato, onion, rosemary, and garlic; saute 3 minutes. Add beans, 2 quarts water, pepper, and cheese rind to pan. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 40 minutes. Remove from heat; place pressure cooker under cold running water. Remove and discard cheese rind.
3
Cook pasta according to package directions, omitting the salt and fat. Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup into each of 8 bowls, and top each serving with 1 tablespoon grated cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extravirgin olive oil. Yield: 8 servings.

1096

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups dried cannellini beans or other white beans, 4 quarts water, divided, 2 tablespoons olive oil, 2 cups cubed peeled baking potato, and more.

Yes, Pressure Cooker Bean And Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Bean And Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions