InstaPot Pasta Fagioli
A classic hearty Italian bean soup is made with dried cannellini beans in an Instapot
Servings: 6 servings
Calories: 220kcal
Equipment
- Instant Pot
Ingredients
- 4 oz. diced pancetta or bacon
- 1/2 cup chopped yellow onion
- 1 cup sliced carrots about 3 medium carrots
- 1 tsp. minced garlic
- 1 cup dried cannellini beans
- 1, 14.5 oz. can diced tomatoes
- 5 cups chicken broth
- 1 cup small pasta, like ditilini
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
Instructions
- Wash your hands and all produce before preparing.
- Set the Instapot to saute mode for 8 minutes and add the pancetta. Brown on all sides, turning occasionally. Remove it from the pot to a paper towel-lined plate. Drain off all but ~ 1 Tbsp. of the fat.
- While the pot is still hot, add the onions, carrot, and garlic and saute for an additional 2 minutes.
- Add the beans and chicken broth. Seal the InstaPot and set it to the soup/stew setting on high pressure for 40 minutes. Make sure the release valve is set to "sealed"
- Once it is done, allow the steam to release naturally. This will take an additional ~30 minutes.
- Once the steam is fully released, open and add the tomatoes, pasta, basil, and oregano and set it on the "rice mode for 12 minutes. Once it is done you can either allow the steam to release naturally or manually express it.
- Serve with sliced bread and parmesan cheese.
Nutrition
Serving: 1.25cups | Calories: 220kcal | Carbohydrates: 32g | Protein: 11g | Fat: 5g | Saturated Fat: 2.5g | Cholesterol: 10mg | Sodium: 770mg | Potassium: 470mg | Fiber: 10g | Sugar: 3g | Vitamin C: 8mg | Calcium: 70mg | Iron: 3mg