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Pressure Cooker Bean and Pasta Soup Recipe
Nutrition
Cal/Serving: 399Daily Value: 20%
Servings: 8
High-Fiber
Vegetarian
| Fat | 8g | 13% |
| Saturated | 2g | 11% |
| Carbs | 63g | 21% |
| Fiber | 10g | 40% |
| Sugars | 5g | 0% |
| Protein | 19g | 39% |
| Cholesterol | 5mg | 2% |
| Sodium | 878mg | 37% |
| Calcium | 257mg | 26% |
| Magnesium | 136mg | 34% |
| Potassium | 1280mg | 37% |
| Iron | 7mg | 37% |
| Zinc | 3mg | 18% |
| Vitamin A | 125IU | 2% |
| Vitamin C | 9mg | 16% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 22% |
| Folic Acid (B9) | 217µg | 54% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 9µg | 11% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 cups dried cannellini beans or other white beans
- 4 quarts water, divided
- 2 tablespoons olive oil
- 2 cups cubed peeled baking potato
- 1 1/2 cups chopped onion
- 1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary
- 2 garlic cloves, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 (3-inch) piece Parmigiano-Reggiano cheese rind
- 2 cups uncooked whole wheat seashell pasta
- 2 1/2 teaspoons sea salt
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 2 tablespoons balsamic vinegar
- 4 teaspoons extravirgin olive oil
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 8 servings |
