2 cup dried great northern beans (about 1 pound)
cooking spray
1 cup chopped onion
6 garlic cloves, chopped
1 cup peeled, diced baking potato
2 teaspooons chopped fresh or 1/2 teaspoon dried thyme
3 (16 ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
2 cups diced seeded tomato
1/4 cup chopped fresh basil
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup (1 ounce) grated fresh parmeasan cheese

Sort and wash beans; set aside. Place a 6-quart pressure cooker coated with cooking spary over medium heat until hot. Add onion; saute 2 minutes. Add garlic; saute 1 minute. Add beans, potato, thyme, broth, and bay leaves. Close lid securely; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 35 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Discard bay leaves. Partially mash bean mixture. Stir in tomato and next 4 ingredients (tomato through red pepper). Cook, uncovered, over medium heat 5 minutes or until thrououghly heated, stirring frequently. Sprinkle with cheese. Yield: 10 servings (serving size: 1 cup).