Tuesday, April 5, 2016

Un-Pasta Fagioli

Since I am working to get off my weight loss plateau, I decided to make a soup I love into a weightloss-friendly brew. Made without the whole grain pasta this time, this soup is still tasty, filling, and satisfying!

2 cups of dried cranberry beans (you can also use dried pinto beans), soaked overnight or prepared using “quick method” below
1 large yellow onion, diced
2 stalks of celery, chopped finely
6 garlic cloves, minced
2 large zucchini, diced into 1/2 inch pieces
3 t. dried basil
2 t. dried oregano
1/2 t. dried rosemary
1/2 t. smoked paprika
2 t. salt (or to taste)
1/4 t. black pepper
¼-1/2 t. red pepper flakes
1 28-oz can of organic diced tomatoes
4 cups of vegetable broth
2 cups of water
16 oz. fresh baby spinach

Quick Method for Soaking Dried Beans:
At least 1 hour before making the soup,  Remove any stones or pebbles from your beans. Wash and drain the beans. Add the beans to the pressure cooker and cover with 2 inches of water. Set pressure cooker to SAUTE or BROWN mode. Bring beans to a boil and cook for 1 minute. Turn off the pressure cooker. Let beans rest in the water for 1 hour before preparing the soup.

Move the beans to an interim bowl as you begin making the soup in the pressure cooker.
Add the onions and celery to the pressure cooker. SautÄ— until tender.
Add the garlic, zucchini and dried spices. Add in the broth, water, beans, and diced tomatoes, and stir well to combine. Pressure cook for 10 minutes with natural release. Open the lid and check the beans for tenderness.  If done, stir in the fresh baby spinach. If the beans need more time, close the lid and cook on high pressure for 1-2 more minutes with quick release.  Then, stir in the spinach. Serve!

Inspired by Susan Voisin from FatFreeVegan.com

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