Pasta E Fagiola Soup
Ingredients
2 Tablespoons olive or coconut oil
1 pound bulk Italian sausage (hot or mild)
3 cloves garlic minced
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup water
3 cups chicken broth
1 cup uncooked ditalini pasta
1 15 oz can red kidney beans, drained
1 15 oz can Great Northern beans, drained
1 15 oz can tomato sauce
1 14.5 oz can Hunt's diced tomatoes with Basil, Garlic, &
Oregano
salt and pepper to taste
Instructions
If
using Italian Sausage links, remove the casing from the links.
If you can't find the ditalini pasta locally, it is available on
Amazon.
The following are instructions for the Instant Pot
Duo 6 qt. or 8 qt. pressure cooker. If using the 6 Qt Instant
Pot, be sure you do not exceed the maximum fill level of the
pot.
Push the "saute" button on the 6 Qt. or 8 Qt. Instant Pot pressure
cooker. When the display says "Hot" add 1 tablespoon oil, then
crumble the uncased Italian Sausage into the pot and saute until browned
(about 3 - 5 minutes). Use the spoon to break up the sausage to
the desired size while stirring. When browned, remove the sausage
crumbles from the pot and save for later. Pour off the excess fat
or use a grease mop.
Add 1 Tablespoon of oil to the pot, and add the garlic, onion, carrots,
and celery and saute until the onions are translucent. Then add
the basil, oregano, and thyme and saute for additional 2 or 3
minutes. When finished, press the "Keep Warm/Cancel" button to
stop the saute mode.
Add the water, and chicken broth and stir to deglaze the bottom of the
pot.
Add the remaining ingredients. The pasta, kidney beans, great
northern beans, tomato sauce, diced tomatoes, browned sausage crumbles,
and salt and pepper to taste. Give the pot a good stir.
Put the lid on the Instant Pot and ensure the pressure valve is on
Seal. Press the "soup" button, check that it's on High pressure,
and set the timer to 20 minutes. After the cook time is finished,
press the "Keep Warm/Cancel" button and allow for a natural pressure
release for 10 minutes. Then release the remaining pressure with a
quick pressure release.
The soup is ready to serve, but I prefer to remove the pressure lid and
replace it with the optional glass lid. Then press the "Slow Cook"
button, and ensure "normal" is lit. If not, use the "adjust"
button to set to normal. Simmer for an additional 20 minutes to
1/2 hour.
Serve garnished with your grated cheese of choice.
If you prefer your pasta El Dente, during the 20 minute cook period cook
the pasta in salted boiling water to your preference and add to the soup
just before serving.