One Pot Pasta E Fagioli Italian Bean And Pasta Stew Recipes
PASTA E FAGIOLI / PASTA AND BEANS
Steps:
- In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
- Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
- Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!
Nutrition Facts : Calories 210 kcal, Carbohydrate 34 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 540 mg, Fiber 6 g, Sugar 4 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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