This recipe calls for prepared mirepoix, a mixture of chopped onions, celery, and carrots that can be found in the refrigerated produce section of supermarkets. If you want to make your own mirepoix, simply chop 2/3 cup of each vegetable.
- 1 Tbs. olive oil
- 1 14.5-oz. container mirepoix
- 2 Tbs. tomato paste
- 1 tsp. light brown sugar
- 1 tsp. smoked paprika
- 1 bay leaf
- 1 28-oz. can diced tomatoes
- 1 14-oz. can low-sodium vegetable broth
- 1 1/2 cups cooked cannellini beans, or 1 15-oz. can cannellini beans, rinsed and drained
- 1 cup uncooked elbow macaroni
- 3 cups arugula leaves, thinly sliced
1. Heat oil in pressure cooker over medium-high heat. Add mirepoix, and cook 2 to 3 minutes, or until vegetables are softened. Stir in tomato paste, brown sugar, paprika, and bay leaf; cook 1 minute more, or until vegetables are coated with tomato paste. Add diced tomatoes with their juice, broth, beans, macaroni, and 1 1/2 cups water.
2. Close pressure cooker, and bring up to high pressure. Cook 8 minutes.
3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure. Serve soup with arugula sprinkled on top.
- Calories: 200
- Carbohydrate Content: 37 g
- Fat Content: 3 g
- Fiber Content: 6 g
- Protein Content: 7 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 525 mg
- Sugar Content: 9 g