|Haricot beans||100 Gram (small)|
|Cold water||1⁄2 Cup (8 tbs) (as required)|
|Bacon rashers||1 , unsmoked, rinded and chopped (thick)|
|Onion||1 , peeled and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Carrots||2 , scraped and sliced|
|Celery stalks||2 , scrubbed and chopped|
|Tomatoes||225 Gram, skinned and chopped|
|Tomato puree||30 Milliliter|
|White stock/Water and chicken stock cube- 1 cube||900 Milliliter|
|Black pepper||To Taste, freshly ground|
|White cabbage||1⁄4 Small, washed and finely shredded|
|Small pasta shells/Rings||30 Milliliter|
|Parmesan cheese||1 Teaspoon, finely grated|
1) In a bowl, place the haricot beans with cold water to cover and soak overnight or with boiling water to cover and soak for 1 hour.
2) Pour off the water and allow the beans to drain well.
3) In the cooker, melt the lard or dripping, and saute bacon, onion, garlic, carrots and celery until the vegetables are lightly coloured.
4) Stir in the haricot beans, tomatoes, tomato puree, stock or water and stock cube, salt and pepper.
5) See that the cooker is not more than half full.
6) Put the lid on the cooker, heat to high pressure and cook for 5 minutes.
7) Lower the pressure slowly.
8) Check for the tenderness of beans, if still hard cook for 5 minutes more at high speed and lower the pressure slowly. If beans are tender the leave as it is.
9) Stir in the cabbage and pasta, well together.
10) Raise the pressure to high and cook for 5 minutes more.
11) Lower the pressure gently.
12) Check for the seasoning and adjust if needed, spoon into warm soup bowls.
13) Serve hot sprinkled with Parmesan cheese.