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Pasta e Fagioli
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Pasta e Fagioli
Recipe Amount:
Serving Size:
Serves 6
Sodium per Serving (mg):
133
This is a filling soup with lots of flavor. We love using our instant pot to cook dry beans.
Ingredients
- 1/2 Cup Dry Cannellini Beans
- 1 Tbl Olive Oil
- 1 Onion - Diced
- 1 Carrot - Peeled and diced
- 1 Celery Stalk - Diced
- 12 Garlic Cloves - MInced
- 2 Sprigs Fresh Oregano, Leaves
- 1/4 of a Cabbage - Chopped
- 2 Parmesan Rinds
- 4 Cups Homemade Chicken Stock
- 1 Lb Tomatoes - Diced
- 1/2 Cup Dried Pasta - Small Macaroni or Shells
- Black Pepper - To taste
- Fresh Parsley - Chopped - For garnishing
- Grated Parmesan Cheese - For garnishing
Preparation
Step 1:
Pressure cook the dry cannellini beans in an instant pot for 35 minutes. Drain and set aside.
Step 2:
Heat the oil in a large stock pot on medium high heat. Saute the onion, carrot and celery. When onions are translucent, add the garlic and oregano and saute for about 1 minute.
Step 3:
Add the cabbage, Parmesan rind, chicken stock, tomatoes and beans. Bring to a boil and then reduce heat to a simmer. After 30 minutes, add the pasta and season to taste. Serve when pasta is cooked.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
The Parmesan rind is not necessary but if included, it deepens the flavor. You can substitute the dry beans for store-bought canned beans, but it can add another 75 mg sodium per serving to the dish. Using store-bought chicken broth adds 360 mg per serving.
Estimated Nutritional Information:
Serving Size:
Serves 6
Calories (kCal):
206
Fat (g):
5
Cholesterol (mg):
11
Sugar (g):
8
Protein (g):
10
Fiber (g):
7
Sodium (mg):
133
Potassium (mg):
825
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