| This is a wonderfully tasteful Italian soup that can be | | | | 1. Put the water and beans above in the pressure |
| cooked with a pressure cooker (it comes out great | | | | cooker. Bring to pressure on 8½-9 setting (high heat), |
| and is a lot faster) or more slowly in a regular pot. This | | | | and then cook them for 60 minutes (or for 30 minutes |
| soup is sure to please your family and company with | | | | if beans are presoaked) on the 2-1/2 setting (medium |
| its clean Italian flavor and healthful ingredients. I have | | | | low heat). |
| had many people ask me for this recipe after eating it | | | | 2 14 ounce can chicken broth |
| at my house. Also, I have found that a quart or two of | | | | 1/2 cup extra-virgin olive oil |
| this great soup make a great gift, especially on those | | | | 2 medium white or yellow onions, coarsely chopped |
| cold winter nights. | | | | 6 medium carrots, peeled and coarsely chopped |
| This recipe was designed for a pressure cooker. | | | | 3 ribs celery, coarsely chopped (or celery seed) |
| However, for regular pot cooking: | | | | 6 teaspoons jarred minced garlic |
| Soak the beans over night in the amount of water as | | | | 2 14.5 ounce cans diced tomatoes |
| indicated below, then, leaving them in the soaking | | | | 2-1/2 teaspoons dried rosemary |
| water, cook the beans in a large covered pot until just | | | | 3 rounded teaspoons salt |
| done. Add the rest of the ingredients (except cheese) | | | | 1/2 rounded teaspoon pepper |
| and cook until the pasta is done and carrots are just | | | | 1/2 rounded teaspoon red pepper flakes |
| tender. | | | | 3/8 pound pasta shells |
| MAKES 6 QUARTS (You must use an 8 quart | | | | 2. Release the pressure and then add these |
| cooker for this larger batch or you can cut all the | | | | ingredients to the pot and bring the cooker back to |
| ingredients in half and use a smaller cooker) | | | | pressure on 5-1/2 to 6-1/2 setting (medium heat...higher |
| 14 cups water (1 or 2 cup less if beans have been | | | | may burn the beans), then cook under pressure on 2-1 |
| presoaked over night) | | | | 2 setting (low heat) for 8 minutes more. |
| 1 pound Great Northern beans (soaked overnight for | | | | 3. Serve topped with Parmesan cheese, if desired. |
| faster cooking) | | | | |