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1
Place beans, ham hocks (if using) in pressure cooker
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2
Do not add any extra salt as this will make the beans tough and hard to cook.
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3
For every cup of dried beans add 4 Cups (950 ml) of water and 1Tbsp oil (this will prevent the foaming that sometimes clogs pressure cookers).
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4
Maintain high pressure for 16 - 25 minutes.
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5
Drain and rinse beans and set aside.
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6
Heat olive oil in cooker, saute garlic and onion until onion becomes limp.
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7
Add carrots, leek, celery, 1/2 cup (125 ml) basil, thyme, sugar, reserved navy beans, plum tomatoes with their juice, water and stock.
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8
I keep ham hocks in until end of cooking process.
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9
Lock the lid and heat on high, bringing to high pressure, reduce heat and maintain at high pressure for 20 minutes.
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10
Drop pressure naturally or use quick-release method.
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11
Add green beans, tubetti and cook uncovered over medium heat for 5 minutes, stirring frequently to keep pasta from dropping to bottom.
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12
If soup becomes too thick add the 1 - 2 cups (475 ml) boiling water (I have never had to do this).
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13
Add zucchini, cabbage, remaining basil, salt and pepper.
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14
Cook until zucchini and green beans (if fresh) are crisp-tender.
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15
Garnish with the cheese.
