Instant Pot Pasta e Fagioli (Pasta & Bean Soup)

Instant Pot Pasta e Fagioli – which means “pasta and beans” in Italian— is a heartwarming, thick soup, almost like a stew, that is perfect for a chilly or rainy day or when you need a hit of comfort food. It’s super simple, vegetarian and vegan-friendly and is made with a little trick that makes it extra creamy.

---

this …

INSTANT POT E PASTA FAGIOLI

Most warming and comforting pasta-and-bean meal of a soup, Instant Pot Pasta e Fagioli recipe should be on rotation in your kitchen. There are many variations of this soup but this particular recipe was inspired by the Cookie & Kate Pasta Fagioli and was adapted for the Instant Pot.

It’s a fantastic one-pot soup that is quite thick and hearty, almost like a stew, featuring small shaped pasta and beans cooked in a tasty tomato broth. Quick, easy, healthy and nutritious, pasta e fagioli soup is vegetarian and vegan-friendly.

INGREDIENTS: WHAT IS IN PASTA E FAGIOLI SOUP?

The traditional Italian recipe is usually made with beans and pasta, flavored with olive oil, garlic, onion and tomatoes. However, there are many regional versions of pasta e fagioli and some use greens like Tuscan kale (cavolo nero), while others might include sausage, ground beef or bacon. The main difference between pasta fagioli vs minestrone is that the latter uses more vegetables and is soupier.

• Beans: White beans such as cannellini or navy beans or larger white beans are typically used but some versions feature borlotti beans. Canned beans are used and we opted for two different sizes.
• Pasta: Use a small variety of pasta such as elbow macaroni, ditalini, or ziti.
• Vegetables:  A traditional soup base of onions, carrots, celery and garlic gives this version plenty of flavor and also adds extra nutrients. Tuscan kale or cavolo nero is a great nutritious addition and can be replaced with regular curly kale, collard greens or Swiss chard.

• Flavors: You can use any Italian/Mediterranean herbs here such as oregano, rosemary or thyme; we used an Italian herb mix. Salt, pepper and a little chili, lemon juice and good olive oil also add a lot of flavor. Our little addition is roasted pickled red peppers, which are optional but add a little tang and sweetness – these are not in the traditional version! Plus, a good handful of fresh parsley to finish the dish.
• Liquids:  All you need is vegetable stock (or stock cubes and water), canned crushed tomatoes and extra water.

Step 1. Turn the Saute function, Normal heat mode. Add olive oil, onion, carrots and celery and season with a teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened.

Step 2. Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.

Step 3. Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. 

Step 4. Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot.

Step 5. Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin.

Step 6. Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually. Open the lid and stir the soup.

Step 7. Scoop about a cup of the stock into a measuring jug or a bowl. Don’t worry if some of the vegetables or beans end up in the liquid. Add the reserved beans to the broth and puree using a blender or a food processor. This step is optional but adds amazing creaminess and body without using cream, cheese or flour.

Step 8. Finally, pour in the pureed bean broth into the soup, along with lemon juice and stir through. Taste for salt and pepper and top with parsley.

Step 9. Serve with extra parsley on top and grated Parmesan cheese, if using.

You can dice all the vegetables and garlic 1-2 days in advance and refrigerate them in an airtight container until you’re ready to cook. Using minced garlic and pre-chopped onions will also speed up the prep time.

• To Store. Cooled soup can be stored in the fridge for up to 3 days. Keep it in an airtight container. 
• To Freeze. Freeze the soup as soon as it’s cooled down. It can be frozen in a large batch or as individual portions for up to 3 months. Defrost the soup overnight in the fridge and use it within 24 hours. You can also defrost in a microwave or on a stovetop on low heat.
• To Reheat. To reheat the soup, add a splash of water or stock if the soup has thickened. Make sure to reheat until piping hot. Note that the pasta will be softer after reheating (and after freezing). If making it for freezing specifically, you can change the time from 4 minutes to 3 minutes so it’s a little more al dente.

---

Print

---