Instant Pot beans and Pasta Soup
Delicious instant pot beans and pasta soup with load of veggies, and herbs and spices. Filling, flavorful and goes well with artisan bread .
Servings: 6 servings
Calories: 134kcal
Equipment
- Instant pot
Ingredients
- 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
- ¼ teaspoon tarragon
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- ¼ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon parsley
- 1 bay leaf
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
- 1 cup Orecchiette pasta uncooked
Instructions
- 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.
Video
Nutrition
Calories: 134kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 872mg | Potassium: 252mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3874IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
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