Select Sauté and add oil to the cooking pot of the Cuisinart Electric Pressure Cooker. . Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes.
When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown. When liquids reach boiling, add pasta and cook according to package directions to al dente. Turn pressure cooker to Keep Warm setting to hold soup until ready to serve. Remove and discard bay leaf before serving.
Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.
Recipe courtesy of Cuisinart, Reprinted with permission.