Instant Pot Pasta Fagioli
This Instant Pot Pasta Fagioli is perfect if you love Italian comfort food.
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Servings: 4 Servings
Calories: 603kcal
Equipment
- Measuring cup and spoon
- Knife and cutting board
- Instant Pot
Ingredients
- ½ cup pancetta, diced (may sub bacon)
- 1 tablespoon minced garlic
- 1 cup white onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1 ½ cups dried small shell pasta
- 3 sprigs of thyme
- 4 to 6 basil leaves
- 15 ounces canned cannellini beans or white navy beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- 1 teaspoon salt
- 2 teaspoons cracked black pepper
- 2 cups water
- Parsley and Parmesan cheese for topping
Instructions
- Place instant pot on saute mode. Add in pancetta, onion, and garlic. Saute for 2 to 4 minutes. Turn off saute mode.
- Add carrots, celery, tomatoes with juice, and beans. Pour broth over the mixture.
- Stir in thyme, basil, salt, and pepper. Pour in water to instant pot fill max line.
- Place lid on the instant pot and set to high pressure for 5 minutes. Once the instant pot stops counting, release the pressure.
- Pasta can be cooked on the stove during this time. If you would like to cook it in the instant pot, set the soup to saute mode and add pasta. Pasta will cook as the soup comes to a boil. We don't cook it in the same pot, as the pasta will expand over time and can become mushy if you plan to eat the soup as leftovers.
- Serve topped with fresh parsley and parmesan cheese.
Notes
You may use shell pasta or other small pasta for this soup.
Nutrition
Serving: 1Serving | Calories: 603kcal | Carbohydrates: 95g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 2061mg | Potassium: 1680mg | Fiber: 19g | Sugar: 12g | Vitamin A: 6266IU | Vitamin C: 27mg | Calcium: 224mg | Iron: 9mg