![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Eu686lR3efyI1rujG03UCs0nEC8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6775883-c4b64f369cc34a8a94e56ae7177de0bf.jpg)
Ingredients
-
1 cup tubettini
-
2 ounces pancetta bacon, diced
-
1 cup diced onion
-
1 cup diced carrots
-
½ cup diced celery
-
1 tablespoon finely chopped garlic
-
8 cups chicken broth
-
2 cups dried cranberry beans
-
1 cup canned diced tomatoes with juice
-
1 tablespoon finely chopped fresh rosemary
-
2 bay leaves
-
1 teaspoon salt
-
freshly ground black pepper to taste
Directions
-
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
-
Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
-
Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
-
Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
-
Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.
Cook's Notes:
Cranberry beans are white and have really cool, deep pinkish-red color lines (hence the name!)
Any small-size pasta, cooked according to the package directions, can be used in place of tubettini.
Nutrition Facts (per serving)
354 | Calories |
3g | Fat |
60g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 354 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 11mg | 4% |
Sodium 2101mg | 91% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 18g | 65% |
Total Sugars 5g | |
Protein 21g | 42% |
Vitamin C 7mg | 8% |
Calcium 120mg | 9% |
Iron 5mg | 28% |
Potassium 1111mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.