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
Units
Scale
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