4.6 from 81 votes
Pasta e Fagioli
Italian pasta and bean soup loaded with garlic, carrots, and creamy potato and perfectly cooked pasta
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Calories: 341 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
- 2 tablespoons olive oil
- 2 carrots peeled and sliced
- 2 celery sticks thinly sliced
- 10 garlic cloves minced
- 1 big russet potato peeled and cut into small cubes
- 1 cup tomato sauce marinara sauce
- 1 can cannellini beans rinsed and drained
- 1 cup ditalini pasta
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley
- ½ teaspoon crushed red pepper optional
- 4 cups vegetable broth low sodium
- 2 cups baby spinach or baby kale rough chopped (optional)
Instructions
- Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery, and garlic. Saute for a minute.
- Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper, and vegetable broth. Mix well.
- Close Instant Pot with pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 4 mins followed by Quick Release. Add salt and pepper to taste. Stir in baby spinach and enjoy hot!
Cup of Yum
Notes
- Notes:
- The pressure cook time should be half the cook time suggested on the pasta box.
- The soup may look watery when you open the pot, give a quick stir and the soup will thicken up as it cools down.
Nutrition Information
Calories
341kcal
(17%)
Carbohydrates
53g
(18%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
451mg
(19%)
Potassium
978mg
(28%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6930IU
(139%)
Vitamin C
15.8mg
(18%)
Calcium
77mg
(8%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 341
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 451mg | 19% |
| Potassium | 978mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6930IU | 139% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 77mg | 8% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.