This one is actually for vegan Pasta Fagioli- but it's very hearty and I think you'll love it!


1 1/2 cups dried beans, soaked over night or a few cans rinsed and drained
2 tablespoons olive oil
1 tablespoon garlic, chopped
2 cups onions, chopped
2 large celery ribs, chopped
2 large carrots, chopped
1 bay leaf
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
5 cups boiling water
3 tablespoons tomato paste
1 cup small shell pasta
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 cup nutritional yeast


Soak your dried beans overnight then Rinse and drain your soaked beans and Set aside.


Over medium Heat, heat the oil in the pressure cooker. Add the onion and saute until just beginning to soften - 2 minutes or so. Add the garlic and continue to saute an additional 30 seconds. Add the remaining veggies, dry spices, reserved beans and boiling water. Lock the lid in place.

Bring up to high pressure. Reduce heat until just enough to maintain pressure.

Cook at high pressure for 5 minutes. Turn off heat and allow pressure to reduce naturally.

Open and immediately Remove bay leaf. Stir in tomato paste and pasta. Continue cooking over medium high heat (not under pressure) for 7 minutes, or until pasta is cooked. Stir in the vinegar. Top each serving with a sprinkle of nutritional yeast.