½-1cupdried ditalini pastaor elbow macaroni (see note)
1sprigfresh rosemaryor ½ teaspoon dried rosemary leaves
2dried bay leaves
1(15.5 oz) candiced tomatoes
1(8 oz) cantomato sauceor crushed tomatoes
Parmesan cheese and parsley for serving
Instructions
Turn your Instant Pot to the saute setting. Add the olive oil to the instant pot and let it heat for a few seconds, then add the onion, celery, and carrots. Stir and saute for about 2-3 minutes, or until the onion softens. Add in the minced garlic, salt, pepper, and dried oregano and allow to saute for 30-60 seconds just to toast.
Add in the wine, and using a wooden spoon or spatula, scrape up any browned bits off the inner pot. Let the wine bubble for a minute and then hit cancel on the inner pot to turn off the saute function.
Add the broth, vinegar, beans, rosemary, and bay leaves and stir to combine. Add ½ cup pasta for thinner soup and 1 cup of pasta for thicker soup, and gently stir to combine. Pour the diced tomatoes and tomato sauce on top of the ingredients inside the inner pot, but do not stir!
Place the lid on the Instant Pot, be sure the vent knob is sealed or locked, and using the manual or pressure cook setting, set it to cook on high pressure for 2 minutes.
Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, then do a quick release of the remaining pressure if needed.
Carefully remove the lid from the instant pot, stir the soup, removing the bay leaves and rosemary.
Serve with lots of parmesan cheese and parsley if desired.
Video
Notes
Note on Instant Pot: For a 3-quart Instant Pot, this recipe will need to be halved. It can be doubled if prepared in an 8 or 10-quart pressure cooker.Amount of Pasta:Add ½ cup of pasta for thinner soup and 1 cup of pasta for thicker soup.Red Wine: Select a dry Cabernet, Pinot Noir, or Merlot. If you don't care to cook with wine, use additional broth in its place. Gluten-Free: Barilla Gluten-Free elbow noodles in this recipe, other brands give off too much starch to work cooking in the broth. Storage: Allow the leftover soup to cool slightly and then store it in an airtight container in the refrigerator for up to 5 days. Alternatively, transfer the cooled Pasta Fagioli to a freezer-safe container, leaving 1 inch of space for expansion. Freeze the soup for up to 2 months. To reheat, reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through, adding additional broth if needed.