Recipe Details
Ingredients
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1cuptubettini
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2ouncespancetta bacon, diced
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1cupdiced onion
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1cupdiced carrots
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½cupdiced celery
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1tablespoonfinely chopped garlic
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8cupschicken broth
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2cupsdried cranberry beans
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1cupcanned diced tomatoes with juice
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1tablespoonfinely chopped fresh rosemary
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2bay leaves
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1teaspoonsalt
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freshly ground black pepper to taste
Cooking Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
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Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
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Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
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Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer’s instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid.
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Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.
Cook’s Notes:
Cranberry beans are white and have really cool, deep pinkish-red color lines (hence the name!)
Any small-size pasta, cooked according to the package directions, can be used in place of tubettini.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories354 | |
% Daily Value * | |
Total Fat 3g |
4% |
Saturated Fat 1g |
4% |
Cholesterol 11mg |
4% |
Sodium 2101mg |
91% |
Total Carbohydrate 60g |
22% |
Dietary Fiber 18g |
65% |
Total Sugars 5g |
|
Protein 21g |
42% |
Vitamin C 7mg |
8% |
Calcium 120mg |
9% |
Iron 5mg |
28% |
Potassium 1111mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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