Ingredients

3 tablespoons extra virgin olive oil

1 onion, chopped into ½-inch pieces

1 large or 2 small leeks, whites and light green only, cut into ½-inch pieces

1 celery stalk, chopped into ½-inch pieces

2 carrots, peeled and chopped into ½-inch cubes

6 cloves garlic, chopped into very small pieces, divided

½ teaspoon dried oregano

½ teaspoon dried rosemary

1 cup orecchiette pasta

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

3 cups water

1 15-ounce can cannellini beans

1 15-ounce can kidney beans

1 ½ to 2-inch chunk of Parmesan cheese, no rind, plus more for grating in to bowls

14 ounce can diced tomatoes

3-4 large lacinato kale leaves, chopped or torn into 2-inch pieces. Or 2 cups loosely packed curly kale leaves in 2-inch pieces

4 large basil leaves, chiffonade, divided

1/3 cup Italian parsley, roughly chopped

Press Sauté. When the instant reads “Hot,” add the oil, onions, leeks, half of the garlic, celery, and carrots and cook for 5 minutes, or until onions are clear. Add the oregano, rosemary, salt, pepper and pepper flakes and stir, and cook for 1 minute. Add the water and scrape bottom clean.

Add the beans and pasta and stir. Thrown in the chunk of Parmesan cheese. Add the diced tomatoes on top, without stirring.

Secure the lid turning the steam release handle to the Sealing position. Press Pressure Cook and set the cooking time for 7 minutes. Turn the steam release handle to the Venting position to quickly release the pressure. Add the remaining garlic, kale, half of the basil and all of the parsley, stir, return the cover to the pot and let sit on Warm for 5 minutes. Add the remaining basil and stir. Ladle into bowls and grate some more cheese on top.