It cooled off just enough last week to eat soup again. Notice I didn’t say “to cook soup,” because IP cooking means I don’t have to stand and stir a hot pot. It’s one of my favorite things about the IP: I can quickly make yummy veggies and soups that would require more time on the stove top and heat up the house. For this very reason, my husband makes globe artichokes in the IP almost every week; it’s fast and fail-proof!
When we first bought the IP, I left it in the box in the garage for a solid nine months. I’d read enough to expect it to sound like R2D2, and anything with too many buttons makes me nervous. When I finally decided an appliance would not best me, I made my husband watch a YouTube video with me and then together we did the water test to make sure it sealed correctly.
That was so long ago I don’t remember what we actually cooked. It may have been a red lentil curry. Whatever it was, it was easy enough to try again. And again and again…
For this soup, like a lot of my recipes, I started with online inspiration, combing recipes for similarities and differences. I consulted my IP go-to guide, Vegan Under Pressure*, for cooking times (the authority for cooking beans, both dried and canned). And then I experimented. As the weather continues to cool and I will continue to make soups both in the IP and on the stove top, this recipe will be in my regular rotation.
If you don’t have an IP, of course you can make this on the stove top. Everything should be about the same with two exceptions: you’ll need to adjust cooking times; and you can cook the pasta right in the pot.
This soup can also be really flexible. Don’t have cannellini beans? Add another can of kidney beans or more/different diced veggies. Kids not fans of zucchini? Add chopped greens at the end of cooking. (Personally, I peel the zucchini and the kids don’t know it’s there). You can use veggie crumbles instead of sausage, or leave the “meat” products out altogether. I’m all for playing with recipes!
Instant Pot Pasta e Fagioli Soup
Serves 6-8
1 large yellow or white onion, diced
3 Field Roast sausage links, diced (I used 2 Italian & 1 chipotle)
5-6 garlic cloves, minced
6 c low sodium veggie broth (Better Than Bouillon)
3 tsp Trader Joe’s 21 Seasoning Salute (or 1 tsp each dried basil, thyme, and oregano)
¼ tsp crushed red pepper flakes (optional if using chipotle sausage)
1 15 oz undrained can diced tomatoes (if you use fresh tomatoes, add 1/3-1/2 c additional water/broth)
1 15 oz can tomato sauce (or prepared marinara sauce)
Diced veggies – celery (3 ribs), carrots (3-4 peeled), and zucchini (2 small)
1 14.5 oz can each garbanzo, kidney and cannellini beans, drained & rinsed
1.5 cup ditalini pasta or elbow macaroni cooked separately, 8-10 minutes
On “saute” setting, stir onions and sausage for 5 minutes; add garlic and cook 1-2 minutes longer. Add broth, seasonings, tomatoes and sauce, veggies and beans, and stir to combine.
Lock the lid in place. Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a “quick release.”
If pressed for time, dump everything in and cook on high pressure for 12 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a “quick release.”
Stir in pasta and adjust seasonings. Mangia!
*As an Amazon Associate I earn from qualifying purchases. But seriously, if you have an IP and you like to cook veggies, this book is so worth the purchase.
