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Pressure Cooker Pasta and Bean Soup (Pasta e Fagioli, AKA Pasta Fazool)


  • Author: Mike Vrobel
  • Total Time: 9 hours
  • Yield: 6-8 1x

Description

Pressure Cooker Pasta and Bean Soup recipe. Pasta e Fagioli, AKA Pasta Fazool, is a classic Italian-American recipe for a reason - it's a hearty meal in a bowl.


Ingredients

Scale

Brined beans

  • 1 pound dried great northern or cannellini beans, sorted and rinsed
  • 4 quarts water
  • 2 tablespoons Diamond Crystal kosher salt or 1 tablespoon table salt

Soup

  • 1 tablespoon olive oil
  • 1 large onion, cut into 1/2 inch dice
  • 1 stalk celery, cut into 1/2 inch slices
  • 2 medium carrots, peeled, halved, and cut into 1/2 inch slices
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon Kosher salt
  • 8 cups water
  • 1 (15 ounce) can diced tomatoes with juices
  • 1 whole head of garlic, roots trimmed off
  • Stems from ½ bunch of parsley (leaves saved for accompaniments)
  • 1 sprig rosemary
  • 1 Parmesan rind (optional)
  • 1 tablespoon Kosher salt
  • 8 ounces small dried pasta (I used ditalini)
  • 1½ teaspoons fresh ground black pepper
  • 1 tablespoon balsamic vinegar

Accompaniments

  • Grated Parmesan cheese
  • Minced fresh parsley leaves
  • Red Pepper Flakes

Instructions

  1. Sort, rinse, and brine the beans: At least 8 hours before cooking, sort the great northern beans, removing broken beans, stones, or dirt clods. Rinse the beans, put them in a large container, cover with 2 tablespoons Kosher salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight.
  2. Saute the aromatics: Heat the olive oil in an Instant Pot with sauté mode set to high (or other pressure cooker set to medium-high heat) until the oil is shimmering. Add the onion, celery, carrots, red pepper flakes, and ½ teaspoon salt. Saute until the onions are softened and starting to brown, about 8 minutes.
  3. Pressure cook the beans: Rinse the great northern beans, drain, and add to the pressure cooker, along with the water and canned tomatoes. Tie the parsley stems and rosemary sprig into a bundle, and float on top of the liquid in the cooker, along with the Parmesan rind and the head of garlic. Lock the lid on the pressure cooker, and bring the cooker up to high pressure. Cook at high pressure for 18 minutes in an Instant Pot or other electric PC, or for 15 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid carefully, opening away from you - even when it's not under pressure, the steam in the cooker is very hot.
  4. Cook the pasta: Fish out the herb bundle, head of garlic, and Parmesan rind, and discard. Turn the heat to high under the cooker and bring the pot back to a simmer. Stir in the 1 tablespoon Kosher salt and the pasta. Simmer until the pasta is tender, about 9 minutes. (Note - do not lock the lid again - we aren't cooking the pasta under pressure.) Stir in the black pepper and balsamic vinegar, taste, and add more salt, pepper, and vinegar as needed.
  5. Serve: Ladle the soup into bowls, sprinkle the accompaniments on top, and serve.
  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Category: Pressure Cooker
  • Cuisine: Italian