Difficulty: Easy - for beginners
1 cup of dried garbanzo beans/chickpeas (pre-soaked)
1 cup of ditalini (or any medium-small pasta for minestrone)
4 cups of water
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 garlic clove, pressed
2 tablespoon tomato puree' or one spoon of tomato concentrate
1 sprig rosemary
1 sprig sage
1 bay leaf
Salt and pepper
Note: Twenty-four hours before you make this recipe soak beans in water. In the morning (or about 12 hours later), change the water, drain and rinse them before using them for this recipe.
1. Heat olive oil and soften the onion, carrot and celery. Add the herbs and stir. Add the garbanzo beans, water and tomato puree.
2. Close and lock. Turn heat to high. Lower the heat once pressure is reached and cook for 13-18 minutes at high pressure. Release pressure using natural release method.
3. Remove the woody stems that remain from the herbs and the whole bay leaf. Add three cups of water and season with salt and pepper.
4. Bring to a boil without the lid. Add pasta and cook for recommended time on the pasta package. Serve with an optional dusting Pecorino Romano on top.
*Note: Cooking times vary depending on portion size, heating method and other possible variables. We recommend you cook your meal until the minimum time and add additional cooking time if needed for meal completion.