Pressure Cooker Gluten Free Pasta Fagioli

Yesterday, I made Pasta Fagioli; Pasta and Beans.  Dr. La Puma had sent out his version of the recipe, which was my intention to duplicate in my kitchen. 

But, for some reason I just had to change it up the first time through, mostly because I was able to pick fresh oregano leaves from my herb garden.  I wanted to use fresh herbs that I picked fresh only moments before chopping.  Something about using fresh herbs from my garden makes me super excited. 

Spring is HERE!

Here's Dr. La Puma's version.

Here's mine.

Pressure Cooker Pasta e Fagioli (Pasta and Bean) Soup


Ingredients:

1 teaspoon olive oil

2 carrots, thinly sliced on an angle

6 garlic cloves, minced

One-quarter teaspoon crushed red pepper flakes

4 cups low-salt vegetable or chicken broth

½ cup (2 ounces) uncooked gluten free pasta (brown rice pasta)
1 can (14.5 ounces) seasoned diced tomatoes, undrained (such as Muir Glen brand)

1 can (15 to 16 ounces) kidney beans or red beans, rinsed and drained

½ cup fresh snap peas washed and cut in half

1/2 cup chopped fresh basil
1/2 cup  flat-leaf parsley
1/2 cup fresh oregano

¼ cup grated Romano or Asiago cheese



Preparation:

Heat a sauce pan sized pressure cooker with the lid off, over medium heat. Add olive oil and carrots; cook 2 minutes. Stir in garlic and red pepper flakes; cook 1 minute. Add broth and pasta; bring to a boil over high heat.  Stir in tomatoes and beans; Stir in snap peas;

Cook on medium high -  pressure cook for 10 minutes.  Let the pressure cooker hiss for 10 minutes and then shut off the gas. Ladle into shallow bowls; top with cheese.