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Instant Pot Pasta e Fagioli

This Pasta e Fagioli is a classic peasant soup loaded with veggies and pasta, delicious, hearty and loaded with Italian flavors! Best of all it's made in an Instant Pot and ready in only 30 minutes from start to finish!

Prep Time
10 mins
Cook Time
10 mins
NPR time
15 mins
Total Time
30 mins
Servings: 8
Calories: 199 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 1 teaspoon 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 leaves dried
  • 1 Parmesan rind optional

Instructions

    Cup of Yum
  1. Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
  2. 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.
  3. Add the remaining ingredients to the instant pot and stir.
  4. 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.
  5. 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.
  6. Remove the Parmesan rind, then garnish with parsley, Parmesan cheese and serve warm.

Notes

  • If you don’t have cannellini beans, you can substitute with great northern or navy beans.
  • Feel free to adjust the spice level by adding more or less chili garlic sauce.
  • For extra flavor, toss in a Parmesan rind while cooking and remove it before serving.
  • If the soup thickens too much after sitting, just add a bit more broth when reheating.
  • This soup freezes well, but the pasta might get soft. For best results, cook the pasta separately if you plan to freeze.

Nutrition Information

Serving 1serving Calories 199kcal (10%) Carbohydrates 30g (10%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 597mg (25%) Potassium 347mg (10%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 2662IU (53%) Vitamin C 8mg (9%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 199

% 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.