Pasta e fagioli

Name: Pasta e fagioli
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 Portions
Ingredients: 200g Borlotti or pinto beans, dried; 1 tsp. Baking soda; 1 bunch Soup vegetables; 3 Garlic cloves; 30ml Olive oil; 400g Canned tomatoes; 2 Rosemary sprigs; 150g Macaroni; 200g Savoy cabbage in coarse pieces; 30g Grated Parmesan

50 min
- Préparer 35 min
- Préparer 15 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingrédients

4 Personnes

200 g Borlotti or pinto beans, dried
1 tsp. Baking soda
1 bunch Soup vegetables
3 Garlic cloves
30 ml Olive oil
400 g Canned tomatoes
2 Rosemary sprigs
150 g Macaroni
200 g Savoy cabbage in coarse pieces
30 g Grated Parmesan
Salt, pepper

Preparation

Étape 1

Soak the beans in 500 ml of water with a little salt and baking soda for about 8–10 hours, then drain the water and rinse the beans under cold running water.

g Borlotti or pinto beans, dried

tsp. Baking soda

Étape 2

Cut the soup vegetables and garlic and put them together with the beans, olive oil, tomatoes and 1.2 l of water in the pressure cooker. Place the rosemary sprigs on top. Close the lid, select cooking level 2 and heat the hob. Reduce the heat as soon as the second cooking ring appears. From this point, cook the contents for 12 minutes.

bunch Soup vegetables

Garlic cloves

ml Olive oil

g Canned tomatoes

Rosemary sprigs

Étape 3

After the cooking time, slowly release the pressure via the valve and open the lid.

Étape 4

Remove the rosemary sprig and add the pasta and savoy cabbage to the pot, stir once and put the lid back on.

g Macaroni

g Savoy cabbage in coarse pieces

Étape 5

Heat again and cook on level 2 for another 3–4 minutes. Release the steam and open the pot. Season with salt and pepper and distribute on plates. Sprinkle with grated Parmesan and serve.

g Grated Parmesan

Salt, pepper