Pasta e Fagioli
User Reviews
4.6
Pasta e Fagioli
Description
This Pasta e Fagioli blends diced carrots, celery, garlic, and potatoes with canned cannellini beans and ditalini pasta in a tomato-based vegetable broth. The soup is prepared in an Instant Pot by sautéing the vegetables, then pressure cooking all ingredients together for a short time to meld flavors and cook pasta al dente. Parsley and crushed red pepper add herbal and mild heat accents. Baby spinach is stirred in last for freshness.
The texture balances tender vegetables and beans with firm pasta, creating a filling, textured soup. The tomato sauce provides bright acidity and depth, while the broth ties everything together. It makes a satisfying lunch or light dinner option for those seeking a vegetarian-friendly soup.
Serve hot, possibly with grated cheese or crusty bread for dipping. The soup’s vibrant vegetable and bean mix is wholesome and nutritive, suitable for vegetarians.
According to notes, the pressure cook time for pasta is cut in half compared to package instructions to avoid overcooking. The soup may appear watery when first released but thickens upon standing and stirring. Salt and pepper should be adjusted to taste after cooking.
Ingredients
- 2 tablespoons olive oil
- 2 carrot peeled and sliced
- 2 celery thinly sliced, sticks
- 10 garlic minced, cloves
- 1 russet potato peeled and cut into small cubes, big
- 1 cup tomato sauce marinara sauce
- 1 can cannellini beans rinsed and drained
- 1 cup ditalini pasta
- 1 teaspoon parsley or 1 tablespoon fresh parsley, dried
- ½ teaspoon crushed red pepper optional
- 4 cups vegetable broth low sodium
- 2 cups baby spinach rough chopped (optional, or baby kale
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!
Notes
- Reduce pressure cook time to half the pasta package recommendation to prevent overcooking.
- If the soup looks watery after cooking, stir it and allow to thicken as it cools slightly.
- Adjust salt and pepper after cooking to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 341 kcal
% 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.
User Reviews
Overall Rating
4.6
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