Adapted from Wolfgang Puck Makes it Easy
1/2 cup navy beans, soaked and drained
4 cups chicken stock
2 tbsp evoo
2 ounces pancetta, chopped
28 oz crushed tomatoes
1/2 cup diced carrots
1/4 cup chopped parsley
2 small potatoes, cubed
1 medium zucchini, cut into small pieces
3 springs fresh thyme
1 tsp salt
1/2 tsp pepper
1/2 cup pesto sauce (recipe follows)
*This soup can be cooked on the stove, but cooking it in a pressure cooker increases the flavors.
Heat pressure cooker over medium heat, add oil and pancetta, browning about 5 minutes. Remove pancetta pieces, leaving liquid behind.
Stir in tomatoes, 3 cups of broth, beans, carrots, parsley, zucchini, thyme, salt and pepper. Cook on high pressure for 30 minutes. Allow pressure to release, adjust salt and pepper to taste.
Serve topped with pesto sauce and freshly grated parmesan cheese.
Adapted from Cuisines of the Alps
1/2 cup fresh basil
1/2 cup freshly grated parmesan cheese
1/4 cup evoo
Combine basil and cheese in a food processor and process until relatively smooth. With motor running, add in evoo in a stream until desired consistency.