Introduction:
Savor the heartwarming flavors of Italy with this Instant Pot Pasta e Fagioli Soup! This rustic soup, brimming with hearty beans, savory vegetables, tender pasta, and aromatic herbs, offers a comforting bowl that embodies the essence of Italian cuisine.
The love for Pasta e Fagioli Soup originated from cherished family recipes passed down through generations. The fusion of pasta and beans in a flavorful broth became a symbol of warmth and togetherness during chilly evenings. Adapting this beloved recipe to the Instant Pot brought convenience without compromising the authentic taste.
“Why This Instant Pot Version Redefines Italian Soup Comfort: Pasta e Fagioli Soup”
- Effortless Preparation: Utilize the Instant Pot for a quicker cooking time without compromising the depth of flavors.
- Hearty and Wholesome: Packed with beans, vegetables, and pasta, making it a satisfying and nutritious meal.
- Versatile Dish: Adaptable to various dietary preferences and easily customizable with your favorite ingredients.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup ditalini or small pasta of choice
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Directions:
- Set the Instant Pot to ‘Sauté’ mode. Heat olive oil and sauté diced onion, garlic, carrots, and celery until softened, about 4-5 minutes.
- Add the diced tomatoes (with their juices), drained and rinsed kidney beans, cannellini beans, dried oregano, basil, thyme, salt, and black pepper. Stir to combine.
- Pour in the vegetable or chicken broth and stir well, scraping any browned bits from the bottom of the pot.
- Close the Instant Pot lid, ensuring the valve is set to ‘Sealing’. Cancel the ‘Sauté’ mode and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to ‘Venting’. Be cautious of hot steam.
- Open the lid and add the ditalini pasta to the soup. Stir well.
- Set the Instant Pot back to ‘Sauté’ mode and let the soup simmer for 6-8 minutes or until the pasta is cooked al dente.
- Taste and adjust seasoning if needed. Add more broth if a thinner consistency is desired.
- Serve the Pasta e Fagioli Soup hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Notes:
- Customize the soup by adding chopped spinach, kale, or zucchini for extra nutrition.
- For a vegetarian/vegan version, use vegetable broth and omit the Parmesan cheese.
- Adjust the pasta quantity based on your preference for a thicker or soupier consistency.
FAQ:
Q: Can I use different beans in this soup? A: Absolutely! Feel free to substitute or mix various beans like navy beans, black beans, or garbanzo beans according to your preference.
Q: How do I store leftovers? A: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
Enjoy the soul-soothing delight of this Instant Pot Pasta e Fagioli Soup—a flavorful homage to the heartiness of Italian comfort cuisine made conveniently in your Instant Pot!