Soul Warming One-Pot Pasta E Fagioli
A comforting one-pot Pasta E Fagioli soup cooked in a pressure cooker with white beans, cherry tomatoes, tender pasta, and aromatic herbs. Hearty, cozy and soul-warming with no mess and minimal effort.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ¼ cup olive oil for sautéing and adding richness
- 1 small onion diced
- 1 small celery stalk diced
- 2 cloves garlic smashed
- 360 g cherry tomatoes halved
- 500 g cooked white beans or 1 can rinsed and drained
- 4 cups veggie stock divided
- 1 fresh bay leaf
- 75 g ditalini pasta
- 1 tablespoon fresh parsley chopped
- Parmesan cheese & sourdough bread optional, for serving
Instructions
Instructions
- Heat your pressure cooker pot over medium heat and add olive oil. Toss in diced onion and celery and let them soften for 5 minutes.
- Add smashed garlic and cook for about 1 minute until fragrant.
- Add halved cherry tomatoes. Stir and cook for 8-10 minutes until they start to release their juices.
- Pour in beans, 3 cups of veggie stock, and bay leaf. Simmer for 10 minutes.
- Remove bay leaf. Blend about half the soup for thickness using an immersion blender or regular blender.
- Add ditalini pasta and remaining 1 cup stock. Stir, seal the lid, and cook under pressure for 8-10 minutes until pasta is al dente.
- Do a slow release when done. If soup is too thick, add extra stock and adjust seasoning.
- Stir in fresh parsley before serving. Optional: serve with Parmesan and crusty sourdough bread.
Notes
Serve warm topped with parsley, Parmesan cheese, and crusty bread for a full comforting meal.