Looking for a delicious and comforting meal that’s easy to make? Look no further than this Instant Pot Pasta e Fagioli recipe! Packed with hearty beans, pasta, and flavorful herbs, this dish is perfect for cozy nights in or busy weeknights when you need a quick and satisfying meal.
Why You’ll Love This Recipe?
- Great flavors: The combination of savory broth, tender pasta, and creamy beans creates a rich and satisfying flavor profile.
- Quick prep time: With the help of your Instant Pot, this Pasta e Fagioli comes together in no time, making it a convenient option for busy days.
- Perfect for meal prep: This recipe is ideal for meal prepping as it reheats well and can be enjoyed throughout the week for a delicious and filling lunch or dinner.
Ingredient Notes:
- Large onion, celery, carrots, garlic: These aromatic vegetables form the base of the dish, adding depth of flavor.
- Chicken broth, diced tomatoes: The broth and tomatoes create a flavorful and hearty base for the soup.
- Cannellini beans, pasta: The beans and pasta add heartiness and texture to the dish.
- Olive oil, salt, pepper, chili garlic sauce, rosemary, bay leaves, parmesan rind: These ingredients provide additional layers of flavor to enhance the overall taste of the Pasta e Fagioli.
Step-by-Step Instructions:
- Start by sautéing the onion, celery, carrots, and garlic in olive oil in your Instant Pot.
- Add in the beans, pasta, diced tomatoes, chicken broth, seasonings, and herbs. Stir well to combine.
- Close the lid, set the Instant Pot to high pressure, and cook for a few minutes.
- Allow the pressure to naturally release before opening the lid.
- Remove the parmesan rind and garnish with parsley and parmesan cheese before serving.
Helpful Tips:
- For a thicker soup, use less broth or add more pasta.
- To make this recipe vegetarian, use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use fresh herbs for the best flavor.
- Allow the soup to sit for a few minutes after cooking to allow the flavors to meld.
- Taste and adjust seasonings before serving.
Serving Suggestions:
This Pasta e Fagioli pairs well with crusty bread, a side salad, or a glass of red wine for a complete and satisfying meal.
Storage and Reheating Tips:
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.
Frequently Asked Questions:
- Can I freeze this Pasta e Fagioli?
- Yes, you can freeze this soup for up to 3 months. Thaw in the refrigerator before reheating.
- Can I use a different type of bean in this recipe?
- Yes, you can substitute cannellini beans with kidney beans or chickpeas for a different flavor.
- How can I make this dish more spicy?
- Increase the amount of chili garlic sauce or add red pepper flakes for extra heat.
Conclusion:
Warm, comforting, and full of flavor, this Instant Pot Pasta e Fagioli recipe is a must-try for any pasta lover. Whether you’re looking for a quick weeknight meal or a cozy dinner option, this dish is sure to satisfy. Give it a try and let us know how it turns out!
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Instant Pot Pasta e Fagioli Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Instant Pot
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and flavorful Pasta e Fagioli recipe made in the Instant Pot, combining pasta, cannellini beans, vegetables, and savory seasonings in a delicious broth.
Ingredients
Base Ingredients:
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 14 ounces diced tomatoes
- 3 tablespoons olive oil
- 15.5 ounces cannellini beans (white kidney beans), drained and rinsed
- 5 ounces pasta (rotini, gemelli, or elbow macaroni)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons chili garlic sauce (or hot sauce)
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves (dried)
- 1 parmesan rind (optional)
Instructions
- Saute Base Ingredients: Turn on Instant Pot to saute mode, add olive oil, sauté onion, celery, carrots, and garlic.
- Add Remaining Ingredients: Stir in beans, pasta, tomatoes, broth, seasonings, and parmesan rind.
- Cook: Close lid, cook on high pressure for 3 minutes, then natural release for 10 minutes.
- Finish and Serve: Remove parmesan rind, garnish with parsley and Parmesan cheese, then serve.
Notes
- You can customize the pasta type and spice level to suit your preferences.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg