- Pasta e fagioli soup how to#
- Pasta e fagioli soup full#
This step is optional but adds amazing creaminess and body without using cream, cheese or flour. Add the reserved beans to the broth and puree using a blender or a food processor. Don’t worry if some of the vegetables or beans end up in the liquid. Scoop about a cup of the stock into a measuring jug or a bowl. Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin. Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot. Add the stock and canned tomatoes, stir through.
Reserve about 1/3 of the beans for later. Add the pasta, chopped kale, roasted red peppers and most of the beans. Add the garlic, pepper, chilli and herbs and stir through. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened. Add olive oil, onion, carrots and celery and season with a teaspoon of salt. Turn the Saute function, Normal heat mode. You can use a 6-quart or 8-quart Instant Pot for this dish.
Pasta e fagioli soup how to#
Here are some handy step-by-step photos for how to make pasta fagioli in the Instant Pot.
Pasta e fagioli soup full#
You will find the full recipe with ingredients and nutritional breakdown in the recipe card below.
Liquids: All you need is vegetable stock (or stock cubes and water), canned crushed tomatoes and extra water. 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. Salt, pepper and a little chili, lemon juice and good olive oil also add a lot of flavor. Flavors: You can use any Italian/Mediterranean herbs here such as oregano, rosemary or thyme we used an Italian herb mix. Tuscan kale or cavolo nero is a great nutritious addition and can be replaced with regular curly kale, collard greens or Swiss chard. Vegetables: A traditional soup base of onions, carrots, celery and garlic gives this version plenty of flavor and also adds extra nutrients. Pasta: Use a small variety of pasta such as elbow macaroni, ditalini, or ziti. 
Canned beans are used and we opted for two different sizes.
Beans: White beans such as cannellini or navy beans or larger white beans are typically used but some versions feature borlotti beans. The main difference between pasta fagioli vs minestrone is that the latter uses more vegetables and is soupier. 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 traditional Italian recipe is usually made with beans and pasta, flavored with olive oil, garlic, onion and tomatoes. INGREDIENTS: WHAT IS IN PASTA E FAGIOLI SOUP? It’s Italy’s comfort food and not only fuels the body but soothes the soul. Pasta e Fagioli – pronounced pasta fa-joli (drop the e in the middle) and also known as pasta fazool – means pasta and beans in Italian and it’s a magical stew-like soup with comforting flavors of beans, pasta, aromatics and tomatoes, often topped with Parmesan cheese.
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