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Ingredientes
- 1/2 c. dry cannellini beans - (3-ounce)
- 1/2 c. dry great northern beans - (3-ounce)
- 1/2 c. dry pinto beans - (3 ounce)
- 8Â 1/2 c. water
- 4 ounce bacon cut 1/2" dice
- 1 x onion cut 1/2" dice
- 2 x garlic cloves chopped
- 4 x carrots cut 1/2" dice
- 2 x celery ribs strings removed,
- Â Â and cut 1/2" dice
- 1/2 x savoy cabbage head - (abt 12-ounce) thinly sliced
- 5Â 1/2 c. chicken stock or possibly broth skimmed of fat
- 2 tsp minced fresh rosemary
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 slc day-old country-style bread, 1/2"-thick torn small pcs
- Â Â Freshly-grated Parmesan cheese (optional)
Direcciones
- Sort through the beans for stones or possibly dirt, and rinse under cool running water before you begin. To quick-soak beans, place them in the pressure cooker with 5 c. water. Bring to a boil, and attach cover. Reduce heat to medium, and allow pressure to build to the second red ring; adjust heat to maintain pressure. Cook for 3 min. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Drain beans in a coldander, and set aside.
- Place bacon in the pressure cooker over medium heat. Cook, stirring occasionally, till crisp, about 6 min. Remove bacon, and set aside. Add in onions and garlic to the bacon fat, and cook till the onions soften about 8 min.
- Add in reserved beans, carrots, celery, cabbage, chicken stock, 3 1/2 c. water, rosemary, and salt and pepper to taste. Bring to a boil over medium-high heat. Reduce heat to medium, attach cover, and bring pressure to second red ring. Adjust heat, and cook for 7 min. Turn off heat, and lower pressure using the natural release method.
- Remove cover, and stir in bread. Simmer soup till bread has softened and begins to break down, about 5 min. Stir in the reserved bacon; adjust the seasoning if necessary. Serve drizzled with extra-virgin extra virgin olive oil, and sprinkle with Parmesan cheese, if you like.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 517g | |
| Recipe makes 8 servings | |
| Calories 190 | |
| Calories from Fat 64 | 34% |
| Total Fat 7.06g | 9% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 462mg | 19% |
| Potassium 658mg | 19% |
| Total Carbs 22.17g | 6% |
| Dietary Fiber 6.9g | 23% |
| Sugars 2.79g | 2% |
| Protein 9.7g | 16% |
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