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| 1 Tasse | White Kidney Beans; Dried |
| 4 Tasse | water boiling |
| 2 Esslöffel | olive oil |
| 1 klein | onion finely chopped |
| 1 | Clove Garlic; Peel, Mince |
| 1 Scheibe | Pancetta Or Unsmoked Bacon; Finely Chopped |
| 1 | Fresh Plum Tomatoes; Or Canned, Peel, Seed, Finely Chopped |
| 1 klein | 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 Tasse | Nonfat Veg Chicken Broth; Low Sod, Or Beef Broth, Or Vegetable Broth |
| 1 Tasse | water |
| | salt |
| | black pepper freshly ground |
| 2 Tasse | Ditali; Or Small Shell Pasta, Cooked Al Dente |
| | Extra Virgin Olive Oil; For Drizzling |
| | Freshly Grated Pecorino Romano Cheese; For Serving |
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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.
Cff 19.4%.
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