0.55lbcommon white beans or Cannellini beans (an Italian variety)(250 g)
1tbspapple cider vinegar
33.8- 47.3 Fl.ozwater(1000-1400 ml)
1candiced tomatoes(usually 400 g/14 oz)
½cupextra virgin olive oil(125 ml/4.2 Fl.oz)
salt & pepper, pinch of sugar
1cupfresh parsleyfinely chopped
How to prepare dried legumes for soups:
Give the beans a good rinse in a colander under cold running water.
Pour the beans into a pot or large bowl and cover them with a few centimeters of recently boiled water—warm water helps break down indigestible starches. (You can use fresh water instead.)
Add a tablespoon of apple cider vinegar.
Soak for 8 to 12 hours.
Drain, rinse again, and return to a clean pot/pressure cooker.
Place beans in your pressure cooker & add water.
Dice all your veggies (onions, carrots, celery). Add them to the pot along with the diced tomatoes and tomato paste.
Add olive oil, salt & pepper, a pinch of sugar.
Seal the lid and cook for 25-30 minutes on medium heat.
Let the steam off, unseal, and open the cooker. Add a cup of finely chopped fresh parsley and give it all a good stir.
Add some freshly ground pepper to serve.
You can leave your carrots whole, take them out when you unseal your pressure cooker, puree them in a food processor, and pour them back in for a final stir. The purpose is to achieve a more thick & velvety texture but my mom used to do it because, like most kids, we hated boiled carrots... when pureed and mixed in, we couldn't tell the difference (we thought it was all tomato), and didn't give her such a hard time!Then, you can skip the celery stalks but that would be a pity. You can also use the leafy part of the celery instead (whole) but make sure you take it out before adding the parsley and/or pureed carrots in the final step. I do feel the leaves give an entirely different taste and aroma than the stalks, which, to me, are a better match for white beans.