Instant Pot Pasta e Fagioli Recipe
A hearty and comforting Italian soup made with pasta, beans, and vegetables, cooked quickly in an Instant Pot.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup ditalini pasta
- Grated Parmesan cheese, for serving
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the diced tomatoes, cannellini beans, broth, oregano, basil, red pepper flakes, salt, and pepper.
- Add the pasta and stir to combine.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and stir the soup.
- Serve hot with grated Parmesan cheese on top.
Notes:
No additional notes.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 800mgPotassium: 500mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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