Instant Pot Pasta Fagioli
Made with humble ingredients in just 30 minutes, Instant Pot Pasta Fagioli is a hearty, flavorful soup filled with pasta and beans.
Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion minced
- 2 stalks celery minced
- 2 medium carrots chopped
- 4 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning
- ½ cup dry red wine or additional broth
- 6 cups low-sodium chicken stock or vegetable broth
- 1 tablespoon balsamic vinegar
- 1 (15.5 oz) can cannellini beans drained and rinsed
- 1 (15.5 oz) can kidney beans drained and rinsed
- ½-1 cup dried ditalini pasta or elbow macaroni (see note)
- 1 sprig fresh rosemary or ½ teaspoon dried rosemary leaves
- 2 dried bay leaves
- 1 (15.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce or crushed tomatoes
- Parmesan cheese and parsley for serving
Instructions
- Turn your Instant Pot to the sauté setting. Add 1 tablespoon extra virgin olive oil to the instant pot and let it heat for a few seconds, then add 1 large yellow onion (minced), 2 stalks celery (minced), and 2 medium carrots (diced). Sauté for about 2-3 minutes, or until the onion softens. Add in 4 cloves garlic (minced), 1 teaspoon black pepper, 1 teaspoon kosher salt, and 2 teaspoons Italian seasoning and allow to sauté for 30-60 seconds just to toast.
- Add ½ cup dry red wine (or additional broth), 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 sauté function.
- Add the 6 cups low-sodium chicken stock or vegetable broth, 1 tablespoon balsamic vinegar, 1 sprig fresh rosemary, 2 dried bay leaves, 1 (15.5 oz) can cannellini beans (drained and rinsed), and 1 (15.5 oz) can kidney beans (drained and rinsed), and stir to combine. Add ½-1 cup dried ditalini pasta (use more or less for thin/thicker soup), and gently stir to combine. Pour 1 (8 oz) can tomato sauce and 1 (15.5 oz) can diced tomatoes 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.
Italian Seasoning: Feel free to use 1-½ teaspoons of dried oregano in place of Italian seasoning.
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.
Nutrition
Calories: 178kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 177mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3474IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
