With a tinge of orange flavor, this cake has a dry, gritty texture.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 1 cup tubettini
- 2 ounces pancetta bacon, diced
- 1 cup diced onion
- 1 cup diced carrots
- ½ cup diced celery
- 1 tablespoon finely chopped garlic
- 8 cups chicken broth
- 2 cups dried cranberry beans
- 1 cup canned diced tomatoes with juice
- 1 tablespoon finely chopped fresh rosemary
- 2 bay leaves
- 1 teaspoon salt
- freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid.
- 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.
- 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
| Calories | 354 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 18 g |
| Protein | 21 g |
| Saturated Fat | 1 g |
| Sodium | 2101 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
First time I have ever cooked dried beans n the IP. The bag of dried beans was slightly more than the recipe called for and I used all of them, upped the liquid to keep proper ratio and did without the pasta. This was very tasty and filling.
First time I have ever cooked dried beans n the IP. The bag of dried beans was slightly more than the recipe called for and I used all of them, upped the liquid to keep proper ratio and did without the pasta. This was very tasty and filling.
I used thick bacon and tripled the amount.I also added zucchini from my garden so use whatever you have . The recipe says to make the pasta 1st but there is no reason to. when served I used parmesan cheese and green onions. Oh and a few pepper flakes during cooking.