Instant Pot Pasta e Fagioli
It doesn't get more cozy than Instant Pot Italian Pasta e Fagioli Soup with tender beans, vegetables, and pasta in every bite. The Instant Pot makes quick work of this healthy soup, cooking everything together in a fragrant, tomato broth.
Servings: 6
Cost: $8.00
Equipment
- 6-quart Instant Pot / pressure cooker
Ingredients
- 8 ounces Dried Cannellini Beans, soaked overnight or for at least 8 hours
- 3 Tablespoons Extra Virgin Olive Oil, plus more for drizzling over top
- 5 ounces Pancetta, diced (see note; sub Italian sausage)
- 8 ounces Carrots, diced
- 1 Onion, diced
- 3 stalks Celery, chopped
- 6 cloves Garlic
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- 6 large Tuscan Kale or Chard leaves, roughly chopped (remove and discard stems before chopping)
- 1 15 ounce can Whole Peeled Tomatoes
- 6 cups Chicken or Vegetable Stock
- 1 Parmesan Rind (you just need a piece that is a couple inches long)
- 8 ounces Small Pasta (like Ditalini pasta)
- Parmesan cheese, for serving
- Crusty bread, for serving
Instructions
- Soak beans: Before making the soup, soak the dried beans in water overnight or for at least 8 hours.
- Before cooking, drain beans.
- Turn on the pressure cooker’s sauté function to normal / medium. Add olive oil and then pancetta. Sauté for 5 minutes, until pancetta is starting to brown.
- To pancetta, add carrots, onion, celery, and garlic with a pinch of salt. Saute until vegetables are very tender, 10 to 12 minutes. (Note: If the vegetables start to brown before they are very tender, add a splash of water as needed.)
- Add dried oregano, dried thyme, kale / chard leaves, tomatoes (including liquid), stock, beans, and parmesan rind. Scrape up any brown bits on the bottom of the pot (this will prevent the burn error).
- Pressure cook: Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 35 minutes.
- Manually release the pressure.
- Turn on the sauté function to normal / medium. When the soup is simmering, add in pasta and simmer until tender (check the package for recommended cooking time).
- Remove and discard the parmesan rind. Give the soup a good stir to break up any remaining pieces of tomato. Taste soup and season with some salt and pepper.
- Serve soup with some parmesan cheese on top and crusty bread.
Notes
Diced Pancetta - Look for pre-diced pancetta in the deli section to save time. You can also order pancetta from the deli counter and chop it yourself. Chopped bacon will work fine as a substitute.
Food Processor - You can pulse the carrots, onion, and celery in a food processor instead of chopping by hand if you prefer.
Canned Beans - If you prefer to use canned beans, just stir them in at the end of cooking along with the pasta.
Nutrition
Calories: 435kcal | Carbohydrates: 64g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 1090mg | Potassium: 1489mg | Fiber: 9g | Sugar: 5g | Vitamin A: 12108IU | Vitamin C: 90mg | Calcium: 228mg | Iron: 6mg