Instant Pot Pasta e Fagioli
User Reviews
4.7
Instant Pot Pasta e Fagioli
Description
This recipe begins by sautéing chopped onions, celery, carrots, and garlic in olive oil directly in the Instant Pot. After softening, cannellini beans, pasta, diced tomatoes, chicken broth, and bay leaves are added. Cooking under high pressure for 3 minutes followed by natural release ensures the pasta and beans reach the perfect tender texture without overcooking. Adding a Parmesan rind during cooking infuses savory depth that enriches the broth.
The soup balances hearty ingredients with a touch of spice from chili garlic sauce. The vegetables lend sweetness and freshness, complemented by rosemary's aroma. It is served warm, optionally garnished with parsley and grated Parmesan cheese for additional flavor and texture contrast.
Substituting cannellini beans with northern or navy beans is possible. For thicker or thinner consistency, adjust broth or pasta accordingly. The dish freezes well, though pasta texture may soften, so cooking pasta separately before freezing is recommended. Reheating may require adding broth to regain desired soup consistency.
Ingredients
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 talks celery chopped
- 2 medium carrot chopped
- 3 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons Chili garlic sauce or hot sauce
- 1 tablespoon rosemary fresh, chopped
- 15.5 ounces cannellini beans (white kidney beans), drained and rinsed
- 5 ounces pasta such as rotini, gemelli, or elbow macaroni
- 14 ounces diced tomatoes
- 4 cups chicken broth low sodium
- 2 bay leaf dried
- 1 parmesan optional, rind
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the olive oil to the instant pot and let it heat for a few seconds, then add the onion, celery, carrots and garlic. Stir and saute for about 1 minute until the onion softens a bit.
- Add the remaining ingredients to the instant pot and stir.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 3 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the Parmesan rind, then garnish with parsley, Parmesan cheese and serve warm.
Notes
- Substitute cannellini beans with great northern or navy beans if preferred.
- Adjust chili garlic sauce quantity to control spice level.
- Cooking with Parmesan rind adds flavor; remove rind before serving.
- If soup thickens after sitting, add broth when reheating to adjust consistency.
- This soup freezes well, though pasta texture may soften; consider cooking pasta separately if freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 199kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 597mg | 25% |
| Potassium | 347mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2662IU | 53% |
| Vitamin C | 8mg | 9% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
