Macaroni And Beans (pasta E Fagioli)

Make careful choice of the books which you read: let the Holy Scriptures ever have the preeminence. Let Scripture be first and most in your hearts and hands and other books be used as subservient to it. While reading ask yourself: 1. Could I spend this time no better? 2. Are there better books that would edify me more? 3. Are the lovers of such a book as this the greatest lovers of the Book of God and of a holy life? 4. Does this book increase my love to the Word of God, kill my sin, and prepare me for the life to come?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables, Dairy	Italian	Italian, Low fat, Main dishes, Pressure co	4	Servings

INGREDIENTS

1	c	White Kidney Beans, Dried
4	c	Boiling Water
2	T	Olive Oil
1		Onion, Finely Chopped
1		Clove Garlic, Peel Mince
1		Pancetta Or Unsmoked Bacon
		Finely Chopped
1		Fresh Plum Tomatoes, Or
		Canned Peel Seed
		Finely
		Chopped
1		Carrot, Peel Cut In 1/4"
		Dice
1		Stalk Celery, Cut In 1/4"
		Dice
2		Fresh Sage Leaves, Minced
		Or 1/4 Tsp Dried
3	c	Nonfat Veg Chicken Broth
		Low Sod Or Beef Broth
		Or
		Vegetable Broth
1	c	Water
		Salt, To Taste
		Freshly Ground Black Pepper
		To Taste
2	c	Ditali, Or Small Shell
		Pasta Cooked Al Dente
		Extra Virgin Olive Oil, For
		Drizzling
		Freshly Grated Pecorino
		Romano Cheese For
		Serving

INSTRUCTIONS

Italy  Rinse the kidney beans in a colander under cold water. Place in
a  large heatproof bowl and cover with boiling water. Cover with a
plate  and let soak 1 hr.  Heat the olive oil in the pressure cooker
over med-high heat. Add the  onion, garlic and pancetta and saute 4 - 5
min, or until the onion is  soft. Stir frequently so that the mixture
does not brown. Add the  tomato, carrot, celery, and sage. Saute 2 min,
stirring frequently.  Drain the soaked kidney beans and add to the
vegetable mixture. Add  the stock and water. Stir well.  Place the lid
and lock in position. Raise the heat to high and bring  to high
pressure. Adjust the heat to stabilize the pressure and cook  15 min.
Remove from heat and lower pressure using the  cold-water-release
method. Open the pressure cooker. If the beans are  not tender, lock
the lid in position and cook an additional 2 - 3  min, or until tender,
under high pressure.  Open the pressure cooker. Season with salt and
black pepper to taste.  Add the cooked pasta to the soup. Drizzle each
serving with a  teaspoon of extra-virgin olive oil. Serve with grated
Pecorino Romano  cheese.  Makes 4 servings  NOTES : Cal 549.3, Fat
12.9g, Carb 72.6g, Fib 12.4g, Pro 47.7g, Sod  1916mg CFF 19.4%. Recipe
by: The Ultimate Pressure Cooker Cookbook,  Tom Lacalamate  Posted to
Digest eat-lf.v097.n006 by Reggie Dwork <reggie@reggie.com>  on Jan 06,
1998

A Message from our Provider:

“Trading in futures? What about yours in heaven?”