Pete’s Pasta and Beans Recipe

Pete’s Pasta and Beans (Pasta e fagioli)

Traditional Italian dish of pasta and beans. There are many variations of this and you can substitute almost anything and it will still taste good. The bean preparation is the most challenging, this recipe removes the challenge and uses canned beans.

Preparation Time: 15 Minutes
Cook Time: 35 Minutes (including time to pressurize and to cool down)
Total Time: 50 Minutes

Servings: 8-10 Bowls

Ingredients:

Pasta Ingredients

4 Cups Water
1 tsp Salt
1 tsp Olive Oil
1 Cup Ditalini Pasta

Soup Ingredients

1/2 Cup Hormel Real Crumbled Bacon
1 Tbsp Olive Oil
1 LB Jimmy Dean Premium Pork Regular Sausage
1 pinch Red Pepper Flakes
1 tsp Italian Seasoning
1/2 tsp Black Pepper
1 tsp Garlic Powder
2 Stalks Celery, diced
1 Large Carrot, diced
1 Can Diced Tomatoes (with juice)
1 Can Tomato Sauce
1 Can Cannellini Beans [15-16 ounces] (drained and rinsed)
1 Can Red Kidney Beans [15-16 ounces] (drained and rinsed)
1 Can Garbanzo Beans [15-16 ounces] (drained and rinsed)
1 tsp Rosemary Ground
2 tsp Thyme Ground
3 Cups Chicken Broth (low sodium)
1 Cup Parmesan Cheese (grated)

Directions:

 

Cook the Pasta (Can be done before or after depending on eating it fresh or freezing)

  1. Add water, salt, and oil to the Instant Pot inner pot.
  2. Use the Sauté setting to heat up the water. When the water starts to simmer, add the pasta and stir.
  3. Close the lid and set the steam release handle to Sealing.
  4. Use the Pressure Cook mode (Manual on some pots) and adjust time to 4 minutes.
  5. When the cook cycle is done, do a quick release of the pressure.
  6. Open pot and drain the pasta in to a colander and rinse with cold water, then set it aside.

Cook the Soup

  1. Use the Sauté setting to warm the inner pot.
  2. Add sausage and red pepper to the inner pot and cook, make sure sausage is completely cooked.
  3. Add the Italian seasoning, black pepper, garlic, celery, and carrots. Continue on Sauté setting stirring constantly for 1 minute.
  4. Add tomatoes, tomato sauce, all of the beans, thyme, rosemary, bacon, and broth. Stir well.
  5. Cancel the Sauté mode and close the lid, set the steam release handle to Sealing.
  6. Use the Pressure Cook mode (Manual on some pots) and adjust time to 7 minutes.
  7. When the cook cycle is done, do a natural release for 15 minutes. If the pressure is not released by then, do a quick release to release the remaining pressure.
  8. Open and stir the contents.
  9. Add the pasta and parmesan cheese. Stir well and let sit for a few minutes before serving.
  10. Garnish with more parmesan cheese and dig in.

Serves between 8 and 10 bowls of soup

Notes:

The soup can be cooked and frozen for later.  If you want to freeze it, don’t cook the pasta until you want to eat the soup. Just cook the soup and freeze it and then cook the pasta when you are ready to eat.

Many items can be replaced with fresh ingredients, I don’t usually have those things around so I used dried or ground ingredients.

I prefer to use pre-cooked crumbled bacon as it seems to take too long to cook bacon using just the Instant Pot.

Many versions of this recipe substitute ground beef for the sausage and bacon.

More broth equals thinner soup. I prefer a think soup for this recipe and go for the smaller quantity of broth.

I cooked mine and then just set my Instant Pot to the Keep Warm setting and the soup tasted great all day.