This recipe is inspired from Pasta e fagioli translates to “pasta and beans.” Pasta and beans even though they sound terribly, but they make a delicious combo.
Lots of aromatics, fire roasted tomatoes and veggies turn pasta and beans into a hearty meal-in-a-bowl situation.
What is Pasta e fagioli?
Pasta e Fagioli soup is extremely popular in Italy, and every region owns its local variation. This Italian Bean soup with pasta is known since the time of Roman Empire.
It was common to prepare Pasta Fagioli with the only variety of beans known at that time: the black eye peas, that was imported from West Africa.
With the passage of time black eyed peas disappeared from the recipe and Borlotti or Cannellini beans took their place. Traditionally it is made with some pork meat.
However, this Instant Pot beans and pasta soup is vegan version made with black eyed peas, cannellini beans and pasta along with veggies and herbs and spices.
How to Make Instant Pot Beans and pasta soup
- Sauté veggies, heat oil, then add onion, carrots celery and garlic and cook for few minutes as this step increase the flavor. Don’t skip this step.
- Beans: I used cooked black-eyed peas, cannellini beans, you can use these two or you can use red kidney beans, or Great Northern beans
- Add the Remaining Ingredients including, beans, uncooked pasta and fire roasted tomatoes, and spices and vegetable broth.
- Tomatoes: I used fire roasted tomatoes to give smoky flavor. If not, you can use fresh tomatoes
- Pasta: I used Orecchiette if you don’t have it in hand you can use smaller pasta like pipettes, elbows, mini farfalle, and orzo also work best with soup.
- Spices and herbs, I used, rosemary, thyme, oregano, parsley, Pepper, red chili powder, tarragon, and bay leaves if you do not have all these in your pantry just use some Italian seasoning.
- Cook for Two Minutes. This soup only needs three minutes under pressure. However, Instant Pot takes about 15 minutes to reach the required pressure. Be sure to plan for that.
- Allow a 10 Minute Natural Release. If you were to vent the pressure cooker as soon as the cooking time completed, soup could potentially spray out of the valve. To avoid this, allow the pot to cool for ten minutes before venting.
- If you have any leftovers you can reheat the soup on the stove or in the microwave.
This soup has more flavors of the beans than the pasta, pasta only taste in the background as beans make it heartier. If you want you can add spinach or kale if you want, I did not use it as my kids are not fan of seeing leaves in their soup, this is indeed a mild soup.
If you like this Soup here is more Instant Pot Recipes
Enjoy this easy to make Instant Pot beans and past soup, which is hearty and filling soup, and great with artisan sourdough bread.
Instant Pot beans and Pasta Soup
- Instant pot
- 1 tablespoon olive oil
- 1 cup red onion finely diced
- 2 carrots peeled and sliced into coins
- 2 stalks celery thinly sliced
- 2 cloves garlic minced or put through a garlic press
- 4 cup vegetable broth
- 1 16-ounce can fire roasted tomato sauce (Hunt's recommended)
- 1 15-ounce can cannellini, drained and rinsed
- 1 cup cooked black eyed peas You can used canned one too
- 1 ½ tablespoon tomato paste
- 1/4 teaspoon tarragon
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- 1/4 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1/4 teaspoon parsley
- 1 bay leaf
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
- 1 cup Orecchiette pasta uncooked
- Select Sauté and adjust to the "high" setting. Add oil to the insert pot. Heat until "hot" appears on the display.
- Add onions, carrots, celery, and garlic. Cook for 1-2 minutes, stirring frequently.
- Add vegetable broth, diced tomatoes, cannellini beans, black eyed peas, pasta, oregano, parsley, thyme, tarragon, mint, paprika, cumin, pepper and bay leaves and Stir to combine.
- Then add tomato paste and mix everything.
- Close and lock the lid. Set the valve to sealing. Press Cancel. Select manual (High pressure). Set the time to 2 minutes. When the cooking time completes, allow the pressure to release for 10 minutes. After 10 minutes, carefully turn vent to release remaining pressure. Remove lid. Stir soup. Adjust salt and pepper to taste. Serve.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.