Servings
Font
Back
0 from 6 votes

Instant Pot Pasta e Fagioli

Instant Pot Italian pasta e Fagioli (pasta and bean) soup made with pancetta, carrots, celery, tomatoes, herbs, cannellini, and kidney beans.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 520 kcal
Course: Soup
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
  2. Add olive oil to the pot, once hot add garlic and onion, saute until fragrant, 1 minute.
  3. Add celery and carrots, saute 1 minute.
  4. Add tomato paste, saute 30 seconds.
  5. Add diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.
  6. Make sure that the release valve is in the "Sealing" position.
  7. Place the lid on the Instant Pot, turn and lock the lid.
  8. Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 3 minutes using the "+" or "-" buttons.
  9. 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.
  10. Once cook time is complete, allow the pressure to naturally release for 10 minutes. 
  11. 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.
  12. Add the cannellini and red kidney beans, stir to combine and allow to warm for at least 10 minutes before serving. 
  13. Taste soup and season with salt and pepper as desired.
  14. 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

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

% 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.