Pasta Fagioli "Wisdom From the Kitchen" | Veg4Health: Healthy Eating

This actually has two recipes. The first one is for those times when you don't want to take
the time to use dried beans and/or if you don't have a pressure cooker. The second recipe is
what I use when I take out my big pressure cooker and make a big batch of Pasta Fagioli.
There's nothing like cooking once and eating twice!

Ingredients

1 large onion, chopped
3 clove of garlic, minced
1 15 ounce can of diced tomatoes
3 small carrot, peeled and diced
3 stalk celery, diced
6 fresh sage leaves, minced or 3/4 tspn dried
9 c vegetable broth
1 pound dried white kidney beans, presoaked
2 c ditali or small shell pasta, cooked - for each batch (Do not add if freezing - instead add after defrosted and right before serving.)

Preparation

Braise the onion and garlic, in small amount of water until tender.
Add tomato, carrot, celery and sage. Sautee an additional 2 minutes, stirring frequently.
Add broth and beans and heat until pressure cooker is at full pressure. Cook at full pressure for approximately 10-12 minutes. Release the pressure and check the tenderness of the beans. If not the right texture, bring to full pressure again and cook for another 1-2 minutes.
Once the beans are tender, divide the soup intow two or three servings and freeze.
Add 2 cups of the cooked pasta immediately before serving.
Sprinkle with soy, parmesan (optional).