Pasta and Bean Stew (Macaroni and Black Bean Soup)

Name: Pasta and Bean Stew (Macaroni and Black Bean Soup)
Yield: 8
Ingredients: 2 cups of black beans (400g); 2 tablespoons of finely chopped onion; 1/4 cup of olive oil (60ml); 3 tablespoons of grated carrot; 2 cups of chopped fresh parsley (250g); 4 pork ribs (220g); 1 can of peeled tomatoes (400g); 7 cups of chicken broth (1.7 liters) - See how to prepare the chicken broth; 1/2 teaspoon of salt; 1/4 teaspoon of ground black pepper; 200g of penne pasta or other small tubular pasta (tortiglioni, cavatappi, elicoidali, or rigatoni); 1 tablespoon of butter; 2 tablespoons of grated Parmesan cheese

1
2 cups of black beans (400g)
2
2 tablespoons of finely chopped onion
3
1/4 cup of olive oil (60ml)
4
3 tablespoons of grated carrot
5
2 cups of chopped fresh parsley (250g)
6
4 pork ribs (220g)
7
1 can of peeled tomatoes (400g)
8
7 cups of chicken broth (1.7 liters) - See how to prepare the chicken broth
9
1/2 teaspoon of salt
10
1/4 teaspoon of ground black pepper
11
200g of penne pasta or other small tubular pasta (tortiglioni, cavatappi, elicoidali, or rigatoni)
12
1 tablespoon of butter
13
2 tablespoons of grated Parmesan cheese

Ingredients

1
2 cups of black beans (400g)
2
2 tablespoons of finely chopped onion
3
1/4 cup of olive oil (60ml)
4
3 tablespoons of grated carrot
5
2 cups of chopped fresh parsley (250g)
6
4 pork ribs (220g)
7
1 can of peeled tomatoes (400g)
8
7 cups of chicken broth (1.7 liters) - See how to prepare the chicken broth
9
1/2 teaspoon of salt
10
1/4 teaspoon of ground black pepper
11
200g of penne pasta or other small tubular pasta (tortiglioni, cavatappi, elicoidali, or rigatoni)
12
1 tablespoon of butter
13
2 tablespoons of grated Parmesan cheese

Directions

1
In a pressure cooker, place the black beans, cover with 4 cups of water (960ml), seal and bring to medium heat until it starts to boil
2
Cook for about 20 minutes
3
Remove the cooker from the heat, let the steam out, and then open it
4
Drain and reserve the black beans
5
In a large pot, over medium heat, sauté the onion in olive oil, stirring occasionally with a wooden spoon, until softened (about 2 minutes)
6
Add the carrot and parsley and stir well
7
Add the pork ribs and cook, stirring occasionally, until browned (about 10 minutes)
8
Add the peeled tomatoes and liquid from the can, reduce heat, cover the pot, and simmer for about 5 minutes
9
Add the reserved black beans, stir well, and cook for about 5 minutes more
10
Add the chicken broth and let it boil for about 2 minutes
11
Meanwhile, puree the remaining black beans in a processor until smooth
12
Add to the pot, season with salt and ground black pepper, and stir well
13
Add the pasta and cook, stirring occasionally, until al dente (about 15 minutes)
14
Add the butter and Parmesan cheese, stir well, and serve.