Recipe: Pasta Fagioli Soup (pressure cooker)

PASTA FAGIOLI SOUP

2 cups cannellini beans (dried)
olive oil
2 tbsp garlic; chopped
1 tsp fresh rosemary, chopped
1 large onion, chopped
2 stalks celery, diced
2 carrots, chopped
1 bay leaf
1/2 tsp red pepper flakes;
6 1/2 cups water; boiling (or 6 1/2 cups vegetable stock)
1 cup small pasta; such as tiny elbow or broken spaghetti
2 tsp salt (or to taste)
freshly grated Parmigiano-reggiano cheese
OPTIONAL ADDITIONS:
1 (24 oz) can tomatoes; crushed or whole (or 4 whole tomatoes)
1 ham bone (or 3 turkey/chicken or beef meat balls per person)
1/4 tsp rubbed sage (or 1/4 tsp thyme) (both to replace rosemary)

Pick over beans. Place in colander and rinse under cool running water. Set aside.

Heat 1 tablespoon olive oil in cooker. Cook garlic over medium heat 1 minute, stirring frequently. Do not let brown.

Add rosemary and continue stirring 1 minute.

Add onion, stirring occasionally, about 1 minute.

Add celery, carrots, bay leaf, pepper flakes, reserved unsoaked beans, and 6 1/2 cups boiling water or stock, and optional ingredients.

Lock lid in place. Bring to full boil pressure over high heat. Lower heat to maintain full pressure and cook 35 minutes. Allow pressure come down naturally. Remove lid. If beans are still hard, return full return to full pressure another 5 minutes. Again, allow pressure to come down naturally.

Remove bay leaf and stir in pasta and salt. Bring to a boil in open pot and immediately lower heat to medium-low, stirring occasionally until pasta is done, about 8 minutes. Thin with hot water if necessary.

Ladle soup into serving bowls. Sprinkle with cheese to taste. Drizzle with olive oil to taste.

Makes about 9 cups, about 8 servings
Adapted from source: Los Angeles Times, Food Section, Mar. 23, 1995