Mixed Beans in Broth with Parsley and Parmesan

Ingredients

• 2 cups mixed beans
• Aromatics: 6 parsley branches
• 3 garlic cloves
• 1 bay leaf
• 2 teaspoons olive oil
• plus extra virgin to finish
• Salt and freshly milled pepper
• 1/4 cup parsley leaves chopped with 1 garlic clove
• Freshly grated Parmesan

Instructions

1. Put the beans in a pressure cooker with the aromatics, oil, and 2 quarts water.
2. Bring the pressure to high and cook for 25 minutes.
3. Release the pressure, add 1 1/2 teaspoons salt, and if they need more cooking, return the beans to pressure for 5 minutes or simmer until tender.
4. Remove the aromatics.
5. Taste the beans for salt.
6. Serve them, with a little of their broth, in soup bowls with olive oil drizzled over the top, the parsley-garlic mixture, and pepper.
7. Grate the cheese over all or pass it separately.