With the cold weather coming in, we’re going to make something to warm up our bones!  This is a  hearty yet fresh soup.  I love beans, so I hope you do too!


  • 1/2 c dry beans
  • 1 c pasta
  • 1/4 c olive oil
  • 3 carrots, chopped
  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 tsp parsley, dried
  • 2 whole bay leaves
  • 1 tsp basil, dried
  • 4 c vegetable broth
  • 2 c water
  • 1 c tomatoes, crushed
  • 2 tbsp tomato paste


  • Colander
  • 2 medium pans with lid
  • Cutting board
  • Knife
  • Garlic press
  • Pressure cooker
  • Frying pan
  • Spaghetti spoon


  1. Rinse beans with cool water and boil in one of the medium pans for two minutes.  Use the beans’ package directions.
  2. Cook the pasta according to the package’s directions.
  3. If not already chopped, chop the carrots, cabbage, onion, and celery.
  4. Mince the garlic cloves.
  5. Gently heat the olive oil in the pressure cooker over a low heat.
  6. Sautee the carrots, cabbage, onion, and celery in the oil until the onion is translucent.
  7. Add the beans, parsley, bay leaves, basil, vegetable broth, water, tomatoes, and tomato paste to the pressure cooker.
  8. Cook ingredients in the pressure cooker for 40 minutes.
  9. When soup is finished, remove the bay leaves (inedible!) and add the cooked pasta.  Only add the pasta while it is hot.  If not hot, microwave until hot.

Make this soup for a family gathering or a party.  This soup makes approximately 8 servings.  Serve with warm bread (garlic bread is my favorite) and enjoy!


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