Instant Pot Pasta E Fagioli Soup Recipes
INSTANT POT PASTA E FAGIOLI SOUP
Easy and tasty Instant Pot Pasta E Fagioli Soup is full of comforting, savory flavors and ingredients - like garlic, Italian sausage and seasonings plus veggies and two kinds of beans - that will warm you all season long.
Provided by Tiffany
Categories Main Course
Time 6h30m
Number Of Ingredients 15
Steps:
- First prepare the beans. Cover beans with cold water and soak overnight or 6-8 hours, then drain and rinse.
- Combine beans in a large stock pot and cover with water. Bring to a boil, then reduce heat slightly and simmer for 1 hour, stirring occasionally until beans are tender and cooked through. Drain beans. *The following instructions are for using an Instant Pot. For slow cooker instructions, check out the recipe notes.
- Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.
- Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.
- Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."
- Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.
Nutrition Facts : Calories 666 kcal, Carbohydrate 61 g, Protein 33 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 82 mg, Sodium 2185 mg, Fiber 9 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT® PASTA E FAGIOLI
This lovely soup can be on the table in under 1 hour with the help of the Instant Pot®.
Provided by thedailygourmet
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
- Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
- Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.
Nutrition Facts : Calories 285 calories, Carbohydrate 29.5 g, Cholesterol 30.1 mg, Fat 13 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 1448.6 mg, Sugar 2.2 g
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