PASTA AND BEAN SOUP

PASTA AND BEAN SOUP

1/4-cup olive oil

1-cup chopped onion

1-cup chopped celery

1 grated carrot

2 bay leaves

2 sprigs rosemary

2-cups chopped fresh or canned chopped tomatoes

7-cups water

3-unsalted vegan bullion cubes

2-cups cooked or canned beans (cannellini, chick pea, navy)

1-cup pasta (your choice)

salt and pepper to taste

Heat oil in the bottom of a pressure cooker.  Sauté onion, celery, carrot, and add bay and rosemary. 

Add tomatoes, water, and bullion cubes. 

Bring up to pressure for 3 minutes.  Remove from heat and run water over lid for early release. 

Put pot back on the heat and bring up to boil.  Add beans, pasta, and simmer for twenty minuets.  Remove bay leaf and rosemary sprig, and add salt and pepper before serving. 

Serve some and freeze some to pull out for a fast one bowl meal.