Wasn’t that fun? 

Ok - here’s the recipe from scratch:

  1. -1 Tablespoon Extra Virgin Olive Oil

  2. - 1 sweet onion, diced

  3. - 4 garlic cloves, minced

  4. - 1 teaspoon dried basil

  5. - 1/2 teaspoon dried oregano

  6. - 1/2 teaspoon kosher salt

  7. - 1 Tablespoon tomato paste

  8. - 4 Tablespoons Dry White Wine (or Dry Vermouth)

  9. - 3 1/2 cups canned tomatoes (with juice)

  10. - 1 1/2 cups vegetable stock  (I used 1 1/2 cups water + 1 1/2 teaspoons vegetable base)

  11. - 1 cup soaked and rinsed dried navy beans

  12. - 2 1/2 cups peeled and cubed (big cubes) russet potatoes

  13. - 1 Tablespoon vegetable oil (for drizzling)

  14. - Optional - fresh basil

  15. - Optional - grated Parmesan cheese


Warm the EVOO in the pot of the pressure cooker.  Sauté the onion and garlic until just softened.  Add the dried herbs and tomato paste, stir and cook until aromatic.  Add the wine or vermouth and allow it to bubble and reduce for a couple of minutes.  Add the tomatoes, their juice, beans and potatoes.  Stir and drizzle with about 1 tablespoon of vegetable oil, do not stir again.

Lock the lid of the pressure cooker in place and cook for 9 minutes on High Pressure - and naturally release the pressure.  When the pressure has dropped, carefully open the lid, tiling it away from you to avoid any escaping steam.

Taste for seasoning, stir in fresh basil (if using) and grated Parmesan cheese (if using).  Or simply garnish with fresh basil and pass the cheese at the table.

This soup warms up beautifully the next day.  I’ve also substituted cooked Brown Rice for the potatoes, that I simply stirred in at the end to heat through before serving.  ENJOY!!!