Popular in Italy, cannellini beans hold their shape well, making them the perfect partner for pastas, soups, and salads. Here we draw on Tuscan flavors including tart sun-dried tomatoes, woodsy rosemary, and mellow onions to create a creamy, fiber-rich dinner that everyone in the family will enjoy.
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 (15-oz.) cans cannellini beans, not drained
1 cup chopped dry-packed sun-dried tomatoes
1 cup uncooked vermicelli or gluten-free pasta
3 garlic cloves, chopped
2 teaspoons chopped fresh rosemary
2 tablespoons grated rennet-free Parmesan cheese
1 tablespoon kosher salt
½ teaspoon crushed red pepper flakes
5 cups vegetable broth
1 bunch Tuscan kale, destemmed and chopped
¼ cup heavy cream
1. Press the sauté function on your electric pressure cooker, then add the olive oil and onion and cook, stirring often, for 2–3 minutes, until the onions soften.
2. Stir in the beans, tomatoes, pasta, garlic, rosemary, Parmesan cheese, salt, red pepper flakes, and broth.
3. Place the lid on the pressure cooker and cook on high for 7 minutes, then use the quick-release function and remove the lid.
4. Stir in the Tuscan kale and heavy cream.
5. Serve and enjoy!
NUTRITION • per one serving •
Total Fat 14.62 g 22%
Saturated Fat 4.9 g 25%
Polyunsaturated Fat 1.8 g —
Monounsaturated Fat 6.7 g —
Trans Fat 0.014 g —
Cholesterol 21 mg 7%
Sodium 1256 mg 52%
Total Carbohydrates 38.8 g 13%
Dietary Fiber 8 g 32%
Total Sugars 12 g —
Protein 8.8 g 18%
Vitamin A 9344 mcg 104%
Vitamin C 54 mcg 91%
Vitamin D 0.1 mcg 1%
Potassium 936 mg 26%
Calcium 182 mg 18%
Iron 4.36 mg 24%
This AMAZING Recipe can be found in my Mediterranean Meals Under 30 Minutes Cookbook here