Dive into the heart of Italian comfort food with our delightful Pressure Cooker Pasta and Bean Soup, or Pasta e Fagioli! This hearty dish is not just a meal; it's a warm embrace on a chilly evening, bursting with flavors that will transport you straight to a cozy trattoria in Italy. In just 45 minutes, you can whip up a deliciously satisfying soup that serves six, making it perfect for family dinners or meal prep for the week ahead. Ready to impress your taste buds and your loved ones? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (e.g., ditalini)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, dice the carrots and celery, and mince the garlic. Rinse and drain the cannellini beans, and measure out the diced tomatoes, vegetable broth, and pasta.
- Set your pressure cooker to the sauté function and add 2 tablespoons of olive oil. Allow the oil to heat for about a minute.
- Add the chopped onion to the pot and sauté for 3-4 minutes, or until the onion becomes translucent. Stir occasionally to prevent burning.
- Next, add the diced carrots and celery to the pot. Sauté the mixture for an additional 5 minutes, stirring frequently to ensure even cooking.
- Once the vegetables are softened, add the minced garlic and sauté for another 1-2 minutes until fragrant. Be careful not to let the garlic burn.
- Stir in the drained cannellini beans and the can of diced tomatoes, including their juices. Mix well to combine all the ingredients.
- Pour in the 4 cups of vegetable broth, then add the dried oregano and dried basil. Stir to incorporate all the flavors.
- Season the mixture with salt and pepper to taste. Remember that the broth may already contain salt, so taste as you go.
- Close the lid of the pressure cooker and ensure the valve is set to the sealing position. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, carefully perform a quick release of the pressure by moving the valve to the venting position. Allow the steam to escape completely before opening the lid.
- After opening the lid, stir in the small pasta (like ditalini) and close the lid again. Set the pressure cooker to cook on high for an additional 5 minutes.
- Once the pasta is cooked, perform another quick release of the pressure. Carefully open the lid and stir the soup to combine everything well.
- Check the seasoning and adjust with more salt and pepper if necessary. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Serve the pasta and bean soup hot, garnished with freshly chopped parsley for a burst of flavor and color.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your ingredients before you start cooking. This will make the process smoother and more enjoyable!
- Sauté for Flavor: Don’t rush the sautéing step. Taking the time to cook the onions, carrots, and celery until soft enhances the flavor base of your soup.
- Season Wisely: Taste your soup as you go! Since broth can vary in saltiness, adjust the seasoning gradually to achieve the perfect balance.
- Pasta Cooking: If you prefer your pasta al dente, consider adding it to the soup just before serving. This will prevent it from becoming too soft during the cooking process.
- Customize Your Beans: While cannellini beans are traditional, feel free to mix in other beans like kidney or black beans for a twist on the classic recipe.
- Garnish for Freshness: A sprinkle of fresh parsley not only adds a pop of color but also brightens the flavors of the soup. Don’t skip this finishing touch!
- Store Leftovers: This soup stores well in the fridge for up to 3 days. Just remember that the pasta will continue to absorb liquid, so you may need to add a bit more broth when reheating.
- Experiment with Herbs: If you have fresh herbs on hand, such as basil or thyme, feel free to toss them in for an extra layer of flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 10g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
