2 Tablespoons olive or vegetable oil
1 large onion, finely diced
2 celery stalks finely diced
1 large carrot, finely diced
1 teaspoon dried thyme
3-5 garlic cloves, thinly sliced
250 ml/1 cup red or white wine
1.5 litres/6 cups chicken or vegetable stock
140 g/2/3 cup dried haricot or cannellini beans
225 g/8 oz canned chopped tomatoes
1 small courgette/zucchini, diced
100 g/2/3 cup green beans, diced
50 g/1/2 cup small dried pasta or broken spaghetti
1 teaspoon sea salt
1 teaspoon sugar (optional)
a large handful each of chopped fresh flat-leaf parsley and basil
finely grated Parmesan freshly ground black pepper
Combine the oil, onion, celery and carrot in the pressure cooker. Set on the stove-top over medium-high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn. The vegetables should be deep brown, caramelized and aromatic.
Stir in the thyme, garlic and wine and bring to a boil. Boil for 1 minute to cook off the alcohol.
Stir in the stock and haricot beans. Lock on the lid and bring to high pressure. Lower the heat slightly but maintain high pressure and cook under high pressure for 30 minutes then let cool naturally. When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.
Add the salt, tomatoes courgette/zucchini, green beans and pasta. Lock on the lid and bring to high pressure and cook under high pressure for 1 minute. Cool down using the quick cool method.
Taste and adjust the seasoning. Add the sugar to taste if the tomatoes make the soup too acidic. Too serve, stir in the fresh herbs and ladle into warmed soup bowls. Top with grated Parmesan and freshly ground black pepper and serve immediately.