Bean and Noodle Soup

1. 1
   pressure cook · ~20 min

   Cook the soaked beans.

   Drain soaked kidney beans and cannellini beans. Place in pressure cooker with 2 cups water. Cook on medium heat for 4 whistles or until tender. Set aside.

   TIPBeans should be soft but not mushy — they'll cook a bit more in the soup.
2. 2
   prep · ~2 min

   Blanch and puree the tomatoes.

   Score an X on the bottom of each tomato. Drop into boiling water for 30 seconds, then transfer to cold water. Peel off the skins and blend into a smooth puree. Set aside.

3. 3
   saute · ~7 min

   Build the soup base.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add garlic and stir until fragrant (30 sec).

   4.Add diced carrot and celery, cook for 2 minutes.

   TIPDon't let the garlic brown — it turns bitter.
4. 4
   simmer · ~15 min

   Add tomato, beans, and water, then simmer.

   Pour in the tomato puree and stir for 1 minute. Add the cooked beans along with any cooking liquid, plus 2 cups of water. Stir in oregano, rosemary, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.

5. 5
   boil · ~10 min

   Cook the pasta directly in the soup.

   Add ditalini pasta to the simmering soup. Cook until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking. If the soup becomes too thick, add a splash of water.

   TIPSlightly undercook the pasta — it will continue to soften in the hot broth.
6. 6
   garnish

   Ladle into bowls and garnish with parmesan and parsley.

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