This Instant Pot Pasta e Fagioli is a cozy and hearty dish that brings the warmth of Italian cuisine right into your home. With its rich flavors and creamy texture, this pasta and bean soup is not only comforting but also incredibly easy to prepare. The addition of white wine and kale elevates this classic recipe, making it a delightful meal any time of year.
Why You Will Love This Recipe
You’ll love this recipe for its simplicity and the depth of flavor that can be achieved in just one pot. The Instant Pot allows you to create a dish that traditionally takes hours in a fraction of the time. The combination of cannellini beans, pasta, and kale creates a nutritious and satisfying meal, while the white wine adds a touch of sophistication. Plus, it’s a perfect way to sneak in some greens, making it a great option for families.
Introduction
Pasta e Fagioli, or “pasta and beans,” is a classic Italian dish that has been enjoyed for generations. This version, made in the Instant Pot, is a modern twist on the traditional recipe, allowing for a quick and easy preparation without sacrificing flavor. The use of white wine adds a layer of complexity, while the kale not only boosts the nutritional value but also adds a vibrant color to the dish. Whether you’re looking for a quick weeknight dinner or a comforting bowl of soup on a chilly day, this Instant Pot Pasta e Fagioli is sure to become a favorite in your household.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 75 g (2.5 oz) sundried tomatoes (optional)
- 175 g (1 ½ cups) short pasta (elbow macaroni or similar)
- 1.25 liters (5 cups) vegetable stock
- 3 cans (14 oz / 400 g) cannellini beans, rinsed
- 125 ml (½ cup) white wine
- 2 teaspoons mixed Italian herbs
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 100 g (1 ½ cups) kale, stems removed, chopped
- 75 ml (⅓ cup) double cream (heavy cream)
- 25 g (¼ cup) Parmesan cheese, for serving (optional)
Preparation:
Step 1:
Start the “Sauté” program on your Instant Pot and set it to “high.” Add the olive oil and chopped onions. Sauté for about 3-4 minutes, or until the onions are softened and translucent.
Step 2:
Add the minced garlic to the pot and sauté for an additional minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
Step 3:
Stir in the short pasta, sundried tomatoes (if using), vegetable stock, white wine, rinsed cannellini beans, mixed Italian herbs, sea salt, and black pepper. Mix everything well to ensure the pasta is evenly distributed in the liquid.
Step 4:
Close the lid of the Instant Pot and set the valve to “sealing.” Cook on “high pressure” for 5 minutes. Once the cooking time is complete, perform a quick release by carefully turning the valve to “venting.”
Step 5:
Once the pressure has fully released, open the lid and stir in the chopped kale and double cream. Mix well until the kale is wilted and everything is combined. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, topped with grated Parmesan cheese if desired.
Serving Suggestions:
Serve this Pasta e Fagioli with a side of crusty bread for dipping, or alongside a fresh green salad for a complete meal. A drizzle of olive oil or a sprinkle of red pepper flakes can add a nice finishing touch for those who enjoy a bit of heat.
Tips:
- For a vegan version, simply omit the double cream and Parmesan cheese, or substitute with plant-based alternatives.
- You can customize this recipe by adding other vegetables such as spinach, carrots, or zucchini.
- If you prefer a thicker soup, you can mash some of the cannellini beans before adding them to the pot, which will give the dish a creamier texture.
- This dish can be refrigerated for up to three days and also freezes well for later enjoyment.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information:
- Calories: Approx. 450 per serving
- Protein: 15 g
- Sodium: 800 mg
Conclusion
Instant Pot Pasta e Fagioli with White Wine and Kale is a delightful dish that combines the heartiness of pasta and beans with the freshness of kale and the sophistication of white wine. It’s a meal that’s not only easy to prepare but also packed with flavor and nutrition. Whether you’re cooking for yourself or feeding a family, this recipe is sure to satisfy and impress.
Frequently Asked Questions
1. Can I use other types of beans in this recipe?
Yes, while cannellini beans are traditional, you can substitute them with other beans like kidney beans or black beans based on your preference.
2. Is it necessary to use white wine?
While the white wine adds depth to the flavor, you can omit it if you prefer a non-alcoholic version. You can replace it with additional vegetable stock or a splash of vinegar for acidity.
3. Can I make this recipe in advance?
Absolutely! This dish stores well in the refrigerator for up to three days and can also be frozen for up to three months. Reheat on the stovetop or in the microwave before serving.
4. What type of pasta works best?
Short pasta like elbow macaroni, penne, or ditalini works best for this recipe as they hold up well in the soup. Avoid long pasta as it may become mushy.
5. How can I make this dish spicier?
To add some heat, consider including red pepper flakes when sautéing the onions or adding diced jalapeños along with the other ingredients.