| 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
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