Heat the beef broth with 2 cups of water in a Pressure Cooker over high heat. Once it reaches a boil, turn off the heat and add the beans, bacon, salt, and pepper. Let it sit for an hour.
Close the Pressure Cooker and place the pressure regulator, put it on the stove over high flame, when the steam starts to escape, reduce the flame to medium and start timing the cooking, which will be 20 minutes.
Remove the Pressure Cooker from the heat, let it cool, remove the pressure regulator, open the Pressure Cooker, and you're done!
In a skillet over medium heat, heat the olive oil and sauté the onion and garlic. Add the carrot, zucchini, green beans, tomato puree, and oregano.
Add this mixture to the beans and heat until it reaches a boil. Add the pasta and cook for 5 more minutes until the pasta is cooked.
Taste the soup and adjust the seasoning. Serve with slices of bread and grated cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?