Description
This Instant Pot Pasta e Fagioli recipe is a hearty, comforting Italian soup featuring tender pasta, cannellini beans, fragrant herbs, and a savory broth. Cooked quickly under pressure, it blends fresh vegetables with bold flavors like garlic, rosemary, and chili sauce for a satisfying dish perfect for any season.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
Liquids & Broth
- 4 cups chicken broth (low sodium)
- 14 ounces diced tomatoes
- 3 tablespoons olive oil
Beans & Pasta
- 15.5 ounces cannellini beans (white kidney beans), drained and rinsed
- 5 ounces pasta (rotini, gemelli, or elbow macaroni)
Seasonings & Herbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons chili garlic sauce (or hot sauce)
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves (dried)
- 1 parmesan rind (optional)
Instructions
- Prepare the Instant Pot: Turn your Instant Pot to the saute setting as per your manufacturer’s instructions to begin cooking the base ingredients.
- Sauté Vegetables: Add olive oil to the heated Instant Pot. Then add chopped onion, celery, carrots, and minced garlic. Stir and sauté for about one minute, until the onion softens slightly and the vegetables become fragrant.
- Add Remaining Ingredients: Pour in the drained cannellini beans, pasta, diced tomatoes, chicken broth, salt, pepper, chili garlic sauce, fresh rosemary, bay leaves, and the optional parmesan rind. Stir well to combine all components evenly.
- Pressure Cook: Close and securely lock the Instant Pot lid, setting the valve to sealing position. Select the high pressure (Manual) cooking mode and set the timer for 3 minutes to cook the soup quickly while melding flavors.
- Release Pressure: After the cooking cycle completes, allow the pressure to naturally release for approximately 10 minutes. If short on time, carefully use the quick release method following your Instant Pot’s guidance. Once fully depressurized, unlock and remove the lid.
- Finalize and Serve: Remove the parmesan rind from the soup. Garnish with fresh parsley and grated Parmesan cheese if desired, then serve the warm, flavorful Pasta e Fagioli immediately for the best taste.
Notes
- If you don’t have cannellini beans, substitute with great northern or navy beans for a similar texture and taste.
- Adjust the spice level by increasing or decreasing the amount of chili garlic sauce to suit your preference.
- Add a Parmesan rind during cooking to enhance flavor, then remove it before serving.
- If the soup thickens too much after sitting, simply add a little extra broth when reheating to loosen the consistency.
- This soup freezes well, but pasta tends to get soft; for optimal texture, cook the pasta separately if planning to freeze the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
