Instructions: Sort through the beans for stones or dirt, and rinse under cold running water before you begin. To quick-soak beans, place them in the pressure cooker with 5 cups water. Bring to a boil, and attach cover. Reduce heat to medium, and allow pressure to build to the second red ring; adjust heat to maintain pressure. Cook for 3 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Drain beans in a coldander, and set aside.

Place bacon in the pressure cooker over medium heat. Cook, stirring occasionally, until crisp, about 6 minutes. Remove bacon, and set aside. Add onions and garlic to the bacon fat, and cook until the onions soften about 8 minutes.

Add reserved beans, carrots, celery, cabbage, chicken stock, 3 1/2 cups water, rosemary, and salt and pepper to taste. Bring to a boil over medium-high heat. Reduce heat to medium, attach cover, and bring pressure to second red ring. Adjust heat, and cook for 7 minutes. Turn off heat, and lower pressure using the natural release method.

Remove cover, and stir in bread. Simmer soup until bread has softened and begins to break down, about 5 minutes. Stir in the reserved bacon; adjust the seasoning if necessary. Serve drizzled with extra-virgin olive oil, and sprinkle with Parmesan cheese, if desired.

This recipe yields 6 to 8 servings.

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