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1-1/2 cups dried white cannellini beans, soaked overnight or pressure-soaked
3 tablespoons olive oil
2 stalks celery, chopped
1 large onion, chopped
1 carrot, chopped
4 ounces pancetta or prosciutto, finely chopped
1 tablespoon chopped garlic
1 tablespoon chopped rosemary
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 (14-ounce) can plum tomatoes, chopped
3 cups chicken broth
1-1/2 cups penne or small rotini,
salt and pepper to taste
In pressure cooker, heat olive oil. Sauté celery, onion, carrot, pancetta, and garlic until onions begin to brown. Stir in beans, herbs, tomatoes, and broth. Lock the lid and bring cooker up to full pressure according to manufacturer's instructions. Maintain even pressure and cook for 15 minutes. Remove from heat and allow pressure to drop naturally. Check beans. If not yet soft, return pot to full pressure and cook for 1-2 minutes more, allowing pressure to again drop naturally. Remove lid and stir in pasta. Simmer, uncovered, for 5-7 minutes or until pasta is tender. Serve up individual portions. Drizzle olive oil atop and garnish with a sprig of rosemary and freshly grated Parmesan cheese.