Get out your pressure cookers... this one is definitely worth a try!
1 1/2 cups dried white cannellini beans (I used Great Northern Beans)
3 T olive oil
2 stalks celery, chopped
1 large onion, chopped
1 carrot, chopped
4 oz. pancetta or prosciutto, finely chopped (I used prosciutto but I really think you could use any kind of ham, or leave the meat out altogether)
1 t chopped garlic
1 T chopped rosemary (I used 1 t dried)
1 t dried basil
1/4 t red pepper flakes
1 can of chopped plum tomatoes (or regular diced tomatoes)
3 cups chicken stock
1 1/2 cups dry short pasta (penne, rotini, etc.)
Parmesan for garnish
- Soak the beans overnight.
- In your pressure cooker, heat the oil and saute the celery, onion, garlic, prosciutto, carrot until the onion starts to brown. Stir in the beans, herbs/spices, tomatoes, and stock.
- Lock the lid and cook under low pressure for 16 minutes. Allow the pressure to drop naturally.
- Remove the lid and use the "brown" setting to bring the mixture to a simmer. Stir in the pasta and simmer 5 to 7 minutes or until pasta is tender.
- Serve with parmesan on a cold winter night!