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Instant Pot Pasta e Fagioli Recipe

Instant Pot Pasta e Fagioli (Pasta & Bean Soup)

  • Author: Instant Pot Eats
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Vegan


Most warming and comforting pasta-and-bean meal of a soup, Instant Pot Pasta e Fagioli recipe should be on rotation in your kitchen. Known also as pasta fazool, this Italian stew-like soup is hearty, budget-friendly, vegetarian and vegan-friendly. Great for making ahead and freezing, too.



3 tablespoons olive oil

1 medium yellow onion, finely chopped

2 small carrots, finely chopped (about 1 cup chopped)

1 large rib celery, finely chopped (about 1 cup chopped)

1 teaspoon salt

4 cloves garlic, finely chopped

1/2 teaspoon black pepper

1/4 teaspoon chili flakes or powder

2 teaspoons Italian mixed herbs (or dried thyme or oregano, we love this one)

1/3 cup roasted red pepper strips (like these) – optional!

1 + 1/2 cups (about 6 ounces) elbow macaroni pasta (get it here)

2 cans (14-15 ounces each) cannellini beans or navy white beans, Great Northern beans, or chickpeas, rinsed and drained (or about 3 cups of cooked beans)

1 can (15 ounces/ 425 g) crushed canned tomatoes

5 leaves of Tuscan kale (cavolo nero), remove the tough stem first and diced

2 cups vegetable stock

3 cups water

1/4 cup chopped parsley

1 tablespoon lemon juice


  • Pre-chop all the ingredients. 
  • Press Saute and allow the Instant Pot to heat up. Add the olive oil, chopped onion, carrot, celery and 1 teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened. 
  • Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.
  • Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. 
  • Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot. 
  • 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.
  • Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually.
  • Open the lid and stir the soup. 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.
  • 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. 
  • Serve with extra parsley on top and grated Parmesan cheese, if using. 


Saute: 6 minutes | Pressurizing: 12-15 minutes | Pressure Cook: 4 minutes | Release: natural for 5 minutes followed by quick release.

Pasta: You can any small variety of pasta like small shells, cavatelli, ditalini, or ziti. 

Tuscan kale: you can use regular curly kale, Swiss chard or collard greens here. 

Optional garnishes: Additional chopped parsley, black pepper and grated Parmesan cheese. For a slightly non-conventional Italian but that works well here is some cream or sour cream.


  • Serving Size: 2 cups of soup (without Parmesan)
  • Calories: 309
  • Sugar: 5.7 g
  • Sodium: 559.2 mg
  • Fat: 6.3 g
  • Carbohydrates: 51.3 g
  • Fiber: 9.4 g
  • Protein: 14.2 g
  • Cholesterol: 0 mg

Keywords: Pasta, Beans, Italian Soup, Tuscan Kale, Italian Pasta Soup, Italian Bean Soup, Pasta Bean Soup, Vegetarian Soup, Vegan Soup, Vegan Italian