Warranty

22
Pasta e Fagioli
Try our hearty and healthy vegetarian version of
this classic Italian soup.
Makes about 12 cups
1 tablespoon olive oil
1 onion, chopped
1 carrot, cut into ½-inch dice
1 celery stalk, cut into ½-inch dice
3 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound dried cannellini or white beans,
rinsed
1 bay leaf
6 cups water
4 cups vegetable broth
2 cans (14 ounces each) diced tomatoes
with juice
1½ teaspoons kosher salt
1½ cups tubetti, small macaroni or small
shell pasta
Chopped fresh parsley
Freshly grated Parmesan
1. Put the olive oil into the cooking pot of
the Cuisinart
®
Pressure Cooker and select
Sauté. Add the onion, carrot, celery and
garlic and sauté until fragrant and soft,
about 5 minutes. Add the oregano, basil,
beans, bay leaf and water. Secure the
lid and select Beans. Set the time for 30
minutes. When the audible beep sounds,
allow pressure to release naturally.
2. Once pressure is released completely,
the red indicator will drop. Remove the lid.
Add the broth, diced tomatoes, salt and
pasta. Secure the lid and select High
Pressure. Set the time for 5 minutes.
Once time expires, use Quick Pressure
Release.
3. Taste and adjust seasoning as desired.
Serve with chopped fresh parsley and
grated Parmesan on the side.
Nutritional information per serving (1 cup):
Calories 246 (11% from fat) • carb. 46g • pro. 11g
fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg
calc. 111mg • fiber 12g
Lentil Soup
Simple, yet satisfying. This cool
weather favorite is ready in no time with
the pressure cooker!
Makes 8 cups
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, peeled and cut into
¼-inch dice
2 garlic cloves, thinly sliced
1 small bay leaf
1 pound dried brown lentils
5 cups vegetable or chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon fresh lemon juice
1. Put the oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
Once oil is hot, add the onion, carrot and
garlic. Stir vegetables and cook until soft
and fragrant, about 5 minutes.
2. Add the bay leaf, lentils and broth to the
cooking pot. Secure lid and select Soup.
Set time for 8 minutes. When the audible
beep sounds, allow pressure to release
naturally.
3. Once pressure has released completely,
the red indicator will drop. Remove lid
and add the salt, pepper and lemon juice.
Discard the bay leaf. Taste and adjust
seasoning as desired.
For variation, stir in chopped fresh spinach and
freshly grated Parmesan when serving.
Nutritional info per cup:
Calories 110 (16% from fat) • carb. 16g • pro. 7g
fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg
calc. 21mg • fiber 5g