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Instant Pot Pasta e Fagioli
Instant Pot Pasta e Fagioli Soup is a comforting Italian soup made with pasta, two types of beans, veggies, garlic, and savory seasonings, in a flavorful tomato-based broth. A perfect vegetarian one-pot meal for a cozy weeknight dinner!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 2 medium carrots thinly sliced
- 2 celery ribs chopped
- 1 tablespoon garlic minced
- 1 teaspoon oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper adjust to taste
- 1 teaspoon salt adjust to taste
- 1 bay leaf
- ¼ teaspoon ground black pepper
- 1 15 oz can crushed tomatoes or tomato sauce or marinara
- 1 15 oz can diced tomatoes
- 1 15 oz can red kidney beans drained and rinsed
- 1 15 oz can cannellini beans or northern beans, drained and rinsed
- 1 cup ditalini pasta
- 4 cups vegetable broth or water
For serving (optional)
- fresh basil, cracked black pepper, grated parmesan cheese to taste
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Instructions
- Start the Instant Pot on "Sauté" and heat olive oil. Add onions, carrots, and celery and sauté for 2-3 minutes until the onions are translucent.
- Add garlic and cook for 1 minute or until the raw garlic smell disappears.
- Stir in the spices, dried oregano, basil, bay leaf, salt, black pepper, crushed red pepper, and sauté for a few seconds to awaken the flavor. If needed, deglaze the pot with one tablespoon of water.
- Add the rest of the ingredients like diced tomatoes, crushed tomatoes (or tomato sauce), cannellini beans, red kidney beans, pasta, and vegetable broth. Mix well.
- Close the Instant Pot lid with pressure valve to sealing position. Cook on "Manual" or "Pressure Cook" for 4 minutes on high pressure. Once cooking is done, allow the pot to sit for 5 minutes and then turn the release valve for a “quick release.
- Taste and adjust the seasoning with salt and pepper if needed. Serve pasta fagioli hot topped with grated Parmesan, cracked pepper and fresh basil or parsley. Enjoy with crusty bread!
Video
Notes
To make it ahead: cook the pasta separately and add it before serving. This prevents the pasta from absorbing too much liquid and becoming mushy.
Pasta cooking time: Pressure cook the pasta for half the time mentioned on the packaging. I used ditalini pasta, which takes 8 minutes to cook on the stovetop, so I pressure cooked it for 4 minutes.
Extra Veggies: For more nutrition, add spinach and kale. Stir them in after pressure cooking. The residual heat will wilt them perfectly, or use the "Sauté" mode to wilt greens.
Using Dried Beans: I have used canned beans, but you can also use dried beans. Soak the dried beans overnight and cook them separately before adding them to the soup.
For a Creamier Texture: lightly mash some beans or blend a small portion of the soup before adding pasta to create a thicker, creamier broth.
Use Parmesan Rind for Extra Flavor: Drop in a Parmesan rind before sealing the lid. Remove it before serving for a rich, umami depth.
For a vegan pasta fagioli: skip the Parmesan or use a plant-based alternative.
Nutrition
Calories: 253kcal | Carbohydrates: 40g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 626mg | Potassium: 285mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5193IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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