Pasta Fagioli - Carico Ultra Cooker Care & Use Manual

Pasta Fagioli

1 Can of diced tomatoes, (approximately 12 ounces)
1 Can of cannellini beans, (approximately 13 ounces)
1/2 Cup of pancetta, diced (optional or may substitute with a cured ham)
4 Garlic cloves, diced
2 Tbsp. of olive oil
1 Tbsp. of dried basil
1 lb. Small pasta (Ditallini)
Salt and pepper to taste
Parmesan cheese (Optional)
DIRECTIONS:
1. Press the "Browning" button and heat the olive oil in the bottom of the cooker for
1 minute.
2. Add diced garlic to hot oil until golden brown.
3. Add dried basil and stir.
4. Add Cannellini beans and cook for 1 minute.
5. Add diced tomatoes and stir.
Close lid and lock setting Pressure Release Valve to the "down pressure" position. Turn
the pressure control to "Medium"- Press the "Soup" function button and then press
start. Cooker will automatically choose the correct cooking time. When the soup is fin-
ished the cooker will shut off automatically and go into a warming mode – four dashes
will appear on the front panel (----). Release the pressure using the silicone mitt, turn
the pressure release valve in the "up position", and when the release valve drops it is
safe to open the cooker.
Cook pasta according to package directions. Before draining the pasta remove one
cup of water and add to the fagioli mixture, drain pasta and pour into the soup. Serve
hot and sprinkle with Parmesan cheese (optional).
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