Ingredients: |
Ingredients: 2 14.5 oz cans of white beans or cannellini beans (rinsed and drained)
1 medium onion, chopped
2 ribs celery, chopped
7 cloves garlic minced or a small head of roasted garlic
1 tsp fresh rosemary, minced or ½ tsp dried
¼ tsp red pepper flakes
26 oz canned, chopped fire roasted tomatoes
3 tsp dried basil leaves
2 tsp dried oregano
½ tsp smoked paprika
2 tsp salt optional or to taste
2 C small pasta like macaroni or bowtie
10 oz kale (4-6 cups chopped, stems removed and leaves chopped)
3 Tbsp nutritional yeast
freshly-ground black pepper to taste
6 C water or veggie broth
Field Roast Sausage – as much as you like, in any of the three flavors (Italian, Chipotle -hot!, or Apple Sage)
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Directions: |
Directions:1. Heat your Instapot/electronic pressure cooker (use the Sauté or Brown setting)
2. Add the onion and cook until softened, adding water by the tablespoon if necessary, to prevent sticking
3. Add the celery, rosemary, and red pepper flakes and cook for another 2 minutes
4. Add the garlic, tomatoes, basil, oregano, nutritional yeast, and the smoked paprika
5. Heat, stirring, until hot
6. Add the drained beans, 6 cups of water or vegetable broth, kale, pepper, and salt
7. Stir well
8. Lock the lid in place, bring to high pressure, and cook at high pressure for 6 minutes
9. Turn off Instapot, and then natural release for 2 minutes
10. Release the rest of the steam and add chopped Field Roast sausage, allowing to heat through before serving
To make more soup-like, and less stew-like, add additional water or veggie broth. |
This recipe for Pasta Fazool is from