Step 1

Press the "sauté" button on an electric pressure cooker and preheat on high heat. Once the insert is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened.

Step 2

Add the garlic, tomatoes, pasta, beans, thyme, chili, broth, the cheese rind, and 1 1/2 teaspoons salt. Stir together.

Step 3

Close and secure the lid of the pressure cooker and cook on high for 7 minutes, with a quick release when it's finished.

Step 4

Stir in the kale (it will wilt) and heavy cream if using. Taste and season with more salt if you like.

Step 5

Serve in bowls, drizzled with extra-virgin olive oil and grated Parmesan cheese to taste.

Step 6

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, stirring frequently. Stir in the garlic and cook until fragrant, about 1 minute.

Step 7

Add the tomatoes, pasta, beans, thyme, red pepper and broth or water. Add 1 1/2 teaspoons salt. Bring to a boil, then cover and lower the heat to a simmer. Cook 15 minutes.

Step 8

Stir the pasta into the pot and cook until al dente, about 12 minutes.

Step 9

Stir in the kale and cream if using. Serve in bowls and sprinkle with grated Parmesan.