Vegan Pasta e Fagioli with Instant Pot Option [Oil Free]
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
355 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Pasta e Fagioli with Instant Pot Option [Oil Free]
Description
The Vegan Pasta e Fagioli recipe combines finely chopped onion, carrot, and celery sautéed in water for softness, then simmered with kidney beans, tomato sauce, vegetable broth, fresh basil, and dried herbs. Wine adds depth of flavor, mostly absorbed during sautéing. Ditalini pasta is added late and cooked just until al dente, ensuring it does not become mushy or soak up too much broth. The Instant Pot option replicates this process, using its sauté function followed by pressure cooking.
This soup offers a comforting mix of textures from creamy beans and tender vegetables to slightly firm pasta. Its flavor highlights herbs and tomato, grounded in a vegetable broth base with subtle undertones from the wine. It's well suited for a satisfying lunch or light dinner.
For best results, cook the noodles only when ready to serve to avoid excess absorption of broth. Storing leftovers separately with pasta can maintain texture longer. Optionally, blending part of the soup can create a creamier consistency. The recipe is flexible for reheating and freezing if pasta is cooked separately. Skipping wine is acceptable but reduces flavor complexity.
Ingredients
- 1 yellow onion finely chopped
- 2 carrot peeled & chopped, large
- 1 celery chopped, stalk
- ½ cup white wine
- 19 ounce red kidney beans drained & rinsed, can
- 19 ounce white kidney beans drained & rinsed, canned
- 1 cup tomato sauce or crushed canned tomatoes
- 6 cups vegetable broth low sodium
- 1 tablespoon basil finely chopped, fresh
- 2 bay leaf
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste, sea salt
- 1.5 cup ditalini pasta or ditale pasta
Instructions
- Add the onion, carrot and celery to a deep skillet, or sauce pot with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes.
- Pour in the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.
- Add all remaining ingredients EXCEPT the noodles to your pot, mix well and simmer, with the lid ON, for about 20 minutes. Then add the pasta, give it a stir and continue cooking with the lid on, but slightly askew for another 10 minutes until it is al dente. Do not overcook.
- Remove and discard the bay leaves. Then serve and enjoy!
Instant Pot Directions
- Set your pot to sauté and add the onion, carrot and celery with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes. Then add the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.
- Add all remaining ingredients plus 1 extra cup of broth (7 cups total, instead of 6) and mix well. Close your lid, setting the valve to the sealing position. Set the pot to high pressure for 4 minutes (it will take about 10-15 minutes to reach pressure) and quick release once complete.
- Remove the lid as soon as you're able to do so to prevent the noodles from overcooking. Remove and discard the bay leaves and serve.
Notes
- The wine's alcohol cooks off but adds flavor; it can be omitted if preferred.
- Cook the soup with the lid on to retain liquid and prevent evaporation.
- To preserve pasta texture, add the noodles just before serving and avoid overcooking.
- Leftover soup can keep refrigerated for 3-4 days; add broth when reheating if needed.
- For freezing, omit pasta and add freshly cooked pasta when ready to eat.
- Blending part of the soup after cooking creates a creamier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355cal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 843mg | 35% |
| Potassium | 730mg | 16% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 3419IU | 68% |
| Vitamin C | 8mg | 9% |
| Calcium | 76mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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