Instant Pot Pasta e Fagioli
User Reviews
3.5
6 reviews
Good
Instant Pot Pasta e Fagioli
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Instant Pot Italian pasta e Fagioli (pasta and bean) soup made with pancetta, carrots, celery, tomatoes, herbs, cannellini, and kidney beans.
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Ingredients
- 1 tablespoon olive oil
- ⅓ cup Bacon or diced pancetta, ¼-inch dice
- 1 tablespoon garlic minced
- 1 cup white onion diced, ¼-inch dice
- ½ cup celery diced, ¼-inch dice
- ½ cup carrots diced, ¼-inch dice
- 2 tablespoons tomato paste
- 28 ounce tomatoes canned diced, with juice
- 4 cups unsalted chicken broth
- 1 cup shell pasta dried small
- 1 teaspoon chopped thyme chopped, or ½ teaspoon dried
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 2 rosemary sprigs
- 1 teaspoon kosher salt
- 15- ounce cannellini beans canned, drained and rinsed
- 15- ounce red kidney beans drained and rinsed
- 1 pinch black pepper as needed for seasoning
- 1 tablespoon parsley chopped, for garnish
- ¼ cup Parmesan Cheese grated for garnish
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Instructions
- Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
- Add olive oil to the pot, once hot add garlic and onion, saute until fragrant, 1 minute.
- Add celery and carrots, saute 1 minute.
- Add tomato paste, saute 30 seconds.
- Add diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.
- Make sure that the release valve is in the "Sealing" position.
- Place the lid on the Instant Pot, turn and lock the lid.
- Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 3 minutes using the "+" or "-" buttons.
- It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once cook time is complete, allow the pressure to naturally release for 10 minutes.
- Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful.
- Add the cannellini and red kidney beans, stir to combine and allow to warm for at least 10 minutes before serving.
- Taste soup and season with salt and pepper as desired.
- Garnish soup with parsley and parmesan cheese.
Notes
- Tip: This recipe allows us to use canned items to save on time including canned tomato and canned beans!
Nutrition Information
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Calories
520kcal
(26%)
Carbohydrates
85g
(28%)
Protein
34g
(68%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
4mg
(1%)
Sodium
1.728mg
(0%)
Potassium
1.522mg
(0%)
Fiber
20g
(80%)
Sugar
14g
(28%)
Vitamin A
3.457IU
(0%)
Vitamin C
28mg
(31%)
Calcium
285mg
(29%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 85g | 28% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 1.728mg | 0% |
| Potassium | 1.522mg | 0% |
| Fiber | 20g | 80% |
| Sugar | 14g | 28% |
| Vitamin A | 3.457IU | 0% |
| Vitamin C | 28mg | 31% |
| Calcium | 285mg | 29% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
6 reviews
Good
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