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Pasta e Fagioli
Italian pasta and bean soup loaded with garlic, carrots, and creamy potato and perfectly cooked pasta
Servings: 4
Calories: 341kcal
Ingredients
- 2 tablespoons olive oil
- 2 carrots peeled and sliced
- 2 celery sticks thinly sliced
- 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
- ½ teaspoon crushed red pepper optional
- 4 cups vegetable broth low sodium
- 2 cups baby spinach or baby kale rough chopped (optional)
Instructions
- Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery, and garlic. Saute for a minute.
- Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper, and vegetable broth. Mix well.
- 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!
Video
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
Calories: 341kcal | Carbohydrates: 53g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 451mg | Potassium: 978mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6930IU | Vitamin C: 15.8mg | Calcium: 77mg | Iron: 2.7mg
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