Pressure Cooker Bean and Pasta Soup

Ingredients

• 2 cups baking potato cubed peeled
• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 2 cups cannellini beans beans dried white
• 4 teaspoons olive oil extravirgin
• 2  garlic cloves chopped
• 2 tablespoons olive oil 
• 1.5 cups onion chopped
• 2 ounces parmigiano-reggiano cheese grated
• 3 inch parmigiano-reggiano cheese rind 
• 2 cups seashell pasta whole wheat uncooked
• 1.5 tablespoons teaspoon rosemary dried fresh minced crushed
• 2.5 teaspoons sea salt 
• 4 quarts water divided

Equipment

• bowl
• frying pan
• paper towels
• ladle
• pressure cooker

Directions

1. Sort and wash beans.
2. Combine beans and 2 quarts water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes.
3. Remove from heat; place pressure cooker under cold running water.
4. Remove lid.
5. Drain beans.
6. Place beans in a bowl; wipe pan dry with paper towels.
7. Heat 2 tablespoons oil in pan over medium-high heat.
8. Add potato, onion, rosemary, and garlic; saut 3 minutes.
9. Add beans, 2 quarts water, pepper, and cheese rind to pan. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 40 minutes.
10. Remove from heat; place pressure cooker under cold running water.
11. Remove and discard cheese rind.
12. Cook pasta according to package directions, omitting the salt and fat.
13. Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup into each of 8 bowls, and top each serving with 1 tablespoon grated cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extravirgin olive oil.