5 from 7 votes
pasta e fagioli
Pasta e Fagioli
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Italian pasta and bean soup loaded with garlic, carrots and creamy potato and perfectly cooked pasta

Course: Soup
Cuisine: Italian
Keyword: pasta fagioli
Servings: 4
Calories: 341 kcal
Author: Archana Mundhe
Ingredients
  • 2 tbsp olive oil
  • 2 carrots peeled and sliced
  • 2 celery sticks thinly sliced
  • 8-10 garlic cloves minced
  • 1 big russet potato peeled and cut into small cubes
  • 1 cup tomato sauce marinara sauce
  • 1 can cannellini beans rinsed and drained
  • 1 cup ditalini pasta
  • 1 teaspoon dried parsley or 1 tablespoon fresh parsley
  • 1/2 teaspoon crushed red pepper optional
  • 4 cups vegetable broth low sodium
  • 2 cups baby spinach or baby kale rough chopped (optional)
Instructions
  1. Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery and garlic. Saute for a minute.

  2. Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper and vegetable broth. Mix well.

  3. Close Instant Pot with pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 4 mins followed by Quick Release. Add salt and pepper to taste. Stir in baby spinach and enjoy hot!

Recipe Video

Recipe Notes

Notes:

The pressure cook time should be half the cook time suggested on the pasta box. 

The soup may look watery when you open the pot, give a quick stir and the soup will thicken up as it cools down. 

 

Nutrition Facts
Pasta e Fagioli
Amount Per Serving
Calories 341 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 451mg 19%
Potassium 978mg 28%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 6g
Protein 13g 26%
Vitamin A 138.6%
Vitamin C 19.2%
Calcium 7.7%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.