Simple pasta and bean soup made in the traditional Italian style using an instant pot!
In your pressure cooker or instant pot, savory aromas from pancetta, onions, carrots, celery, tomatoes, herbs, cannellini, kidney beans, and pasta combine and cook(Instant pot pasta e Fagioli ).
When you return home, there will be a steaming bowl of wonderful soup waiting for you! In your mouth, each tablespoon melts.
A warm bowl of Pasta e Fagioli soup never fails to gratify. On your spoon, there are bite-sized bits of small pasta, healthy beans, and a tomato-based broth. Protein, fiber, carbs, and vegetables are all evenly distributed in each delicious bite.
Good day! On my website JessicaGavin.com, I, Jessica Gavin, a Certified Culinary Scientist, explain the science behind improved cooking.
I’m overjoyed to provide you with this recipe for hearty Pasta e Fagioli soup. I simplified the traditional stovetop process and used it with the Instant Pot.
The multi-numerous cooker’s features make it ideal for navigating the various cooking methods required to master this recipe. You’ll be ecstatic to learn how the pressure cooker saves time and reduces the need for dishwashing.
To make preparation quicker and more affordable, make use of my shortcuts by grabbing common pantry products.
Making spaghetti with vegetables in an instant pot (or pressure cooker)
- Saute pancetta, garlic, onions, carrots, and celery to light brown and intensify their flavor.
- Cook the dried pasta using high pressure for 3 minutes, and 10 minutes for natural release.
- Add the canned cannellini and red kidney beans at the end of cooking just to warm them, keeping them intact and creamy in texture.
This noodle and bean soup has a lot of different ingredients, so some planning is necessary to get the ideal flavor and texture.
Pancetta, onions, celery, carrots, tomatoes, and dried pasta are examples of items that may endure quick-pressure cooking. However, to avoid microscopic legume explosions, the beans are only put at the very end.
The soup is prepared entirely in one pot using the Instant Pot for a quick and delectable outcome.
Ingredients For Instant pot pasta e Fagioli
- Small dried pasta like shells or ditalini
- Aromatics like garlic, onion, carrots, and celery
- Canned diced tomatoes and paste
- Canned cannellini and red kidney beans
- Diced pancetta or bacon
- Vegetable stock or broth
- Bay leaf, thyme, oregano, and thyme
Convenience foods like canned beans and tomatoes remove the need for chopping and presoaking, saving time. Beans must often be cooked from scratch for several hours. When there’s a rush around dinnertime, I’m not scared to use a can opener.
Serve the flavorful soup with thick slices of garlic bread to sop it up!
Instant pot pasta e fagioli
Italian pasta and bean soup made in the Instant Pot with pancetta, cannellini beans, carrots, celery, tomatoes, herbs, and kidney beans
- Olive oil, 1 tbsp
- 1/4-inch chopped bacon or pancetta, one-third cup
- 1 tablespoon of garlic, minced
- 1 cup of 1/4-inch diced white onion
- 14-inch chopped celery in a half-cup
- 14-inch sliced carrots in a half-cup
- Tomato paste, two tablespoons
- Diced tomatoes in a 28-ounce can with juice
- 4 cups of chicken broth without salt
- one cup of dried tiny shell pasta
- 12 teaspoon dry or 1 teaspoon chopped thyme
- 1/2 tsp. dried oregano
- single dried bay leaf
- two rosemary branches
- 1 kosher salt tsp.
- drained and rinsed 15-ounce cannellini beans
- Red kidney beans, 15 ounces, drained and rinsed
- When seasoning, add black pepper.
- 1 tablespoon finely chopped parsley
- 1/4 cup finely grated parmesan cheese
Select “Saute” on the Instant Pot. Allow the pot to heat, it will indicate “Hot” on the display when ready.
Add olive oil to the pot, once hot add garlic and onion, and saute until fragrant, 1 minute.
Add celery and carrots, and saute for 1 minute.
Add tomato paste, and saute for 30 seconds.
Add diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.
Make sure that the release valve is in the “Sealing” position.
Place the lid on the Instant Pot, and turn and lock the lid.
Press the “Manual” button on the Instant Pot on high pressure, and then set the timer to 3 minutes using the “+” or “-” buttons.
It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cook time is complete, allow the pressure to naturally release for 10 minutes.
Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the “Venting” position. The initial release will spray some moisture around the pot so be careful.
Add the cannellini and red kidney beans, stir to combine, and allow to warm for at least 10 minutes before serving.
Taste soup and season with salt and pepper as desired.
Garnish soup with parsley and parmesan cheese.