Only now I'm on the quest to find healthy meals, I have discovered this Italian favourite. Pasta and beans does not sound very intriguing, but I can assure you that his recipe has turned this meal even more creamy, hearty smoky and healthy.
I have fallen in love with my Ninja Foodi and this one-pot meal can be ready - from start to finish - in 40 minutes. Using the simmer setting on your instant pot will add extra flavour, so I suggest you do not skip that first step. The last step is making the sause creamy. A creamy sauce without using cream? Yes, that is possible. You only need a blender an not extra ingredients.
The base is a vegan dish with lots of fibre. It's up to you to fancy it up with parmesan and or toasted Spanish Chorizo.
This pasta is best made with smaller pasta forms. Ditalini or small elbow pasta will fit perfectly with the beans and the small diced vegetables. Cavatelli will scoop the creamy sauce. I have tried to make this with bigger forms like ziti or Cavatappi and it was not as tasteful.
Instant Pot Pasta & Fagioli
- Instant Pot
- 1 Tbsp olive oil
- ⅔ cup yellow onion (1 medium) finely chopped
- ⅔ cup carrot (2 medium) peeled, cut in small dices
- ⅔ cup green celery peeled, cut in small dices
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cloves garlic pressed or minced
- ⅔ cup tomato blocks
- 3 cups vegetable broth
- 1 cup water
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp red pepper flakes omit if sensitive to spice
- ⅔ cup canned cannellini (or white) beans
- ⅔ cup canned red kidney beans
- 1 cup about 4 ounces cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale tough ribs removed first, or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice about ½ medium lemon
- Optional garnishes: Additional chopped parsley black pepper, grated Parmesan cheese or light drizzle of olive oil
- Set your Instant Pot to simmer. Heat 1 Tbsp of olive oil.
- Add the chopped onion, carrot and celery, salt and black pepper.Stir often while simmering, until the vegetables have softened and the onions have turned translucent (about 4 minutes).
- Add the garlic and stir for about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Add the
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.