Authentic Instant Pot Pasta e Fagioli: Your Quick Guide to a Traditional Italian Bean Soup
Craving a heartwarming, flavorful meal that comes together in a flash? Look no further than our family’s cherished Instant Pot Pasta e Fagioli! This traditional Italian soup, rich in history and flavor, can be on your table in a fraction of the time with the help of your trusty pressure cooker. It’s a truly humble dish, yet every spoonful is packed with an incredible depth of taste, offering a comforting embrace that feels like home. Imagine a cozy evening, serving up this robust soup alongside some crusty garlic bread and a fresh, crisp green salad – a complete and utterly delicious meal, prepared with effortless ease.
Our family holds this Pasta e Fagioli recipe dear, so much so that we often prepare large batches to freeze. This thoughtful practice ensures we always have a wholesome, homemade meal ready for those inevitably hectic days when time is a luxury we don’t possess. As someone navigating a full-time job and a lengthy commute, I deeply appreciate the convenience of having this culinary gem on standby. It’s a lifesaver that prevents resorting to less nutritious, time-consuming alternatives.
We are confident that once you experience the authentic taste and satisfying simplicity of this traditional Italian bean and pasta soup, it will undoubtedly become a perennial favorite in your household too. It’s more than just a recipe; it’s a taste of generations past, bringing true Italian comfort to your modern kitchen.
Embracing True Italian Authenticity: A Culinary Philosophy
Allow us to speak candidly about Italian cuisine, especially when it comes to classic recipes shared across the Internet. We often find ourselves amused by the myriad of interpretations of dishes like Pasta e Fagioli, particularly those striving to replicate the “un-Italian” or “un-authentic” versions found in popular American restaurant chains. While enjoying a “quasi-Italian” soup is perfectly fine, it’s important to acknowledge that many of these adaptations bear little resemblance to the genuine culinary traditions of Italy. They are, in essence, “American-ized” versions, much like many Mexican dishes served in American chain restaurants differ significantly from their authentic Mexican counterparts. Indeed, if you were to visit a quality trattoria or ristorante in Italy, you wouldn’t typically find dishes like “Spaghetti and Meatballs” or “Chicken Parmigiana,” as these are largely American inventions, not traditional Italian fare.
But here, on our blog, you’ve arrived at the source for the real deal. We are honored to share recipes that trace their roots back centuries within our Italian family. Every recipe presented here is a testament to genuine culinary heritage, passed down through generations, not concocted by commercial restaurants attempting to cater to mass appeal. If your quest is for “Garden restaurant” copycat recipes, the vast web is there to explore. However, if you seek unparalleled deliciousness and the true essence of Italian cooking, you’ll find it right here. We genuinely believe (and our taste buds heartily agree!) that these authentic family recipes are far superior to any restaurant imitation you might encounter. Seriously, and enough said!
Our commitment is simple and unwavering: we only feature authentic, Italian family recipes for you. Period. This philosophy stems from a deep respect for our heritage and the belief that the best food is often the simplest, made with quality ingredients and time-honored techniques.
We understand that culinary preferences vary, which is why we’ve also included some optional variations in the recipe card. These minor deviations from our foundational, classic family recipe are provided for those who wish to experiment, while still honoring the spirit of the dish. It’s truly remarkable to consider that many beloved Italian recipes today originated from centuries-old methods born out of necessity and impoverished living conditions in Italy before our ancestors emigrated to America. Our family, hailing from the mountains of Northern Italy, is a prime example of how delicious, yet profoundly humble, recipes can emerge from such circumstances.
For instance, our mother and Nonna (grandmother) never incorporated carrots, sausage, wine, or chicken broth into their Pasta e Fagioli, nor did they infuse it with a multitude of seasonings. We’re unsure when or why these “extras” began to appear in some versions, perhaps under the misconception that “more is better.” However, in authentic Italian cooking, this is rarely the case. Italian food is almost always at its best when prepared with minimal, high-quality ingredients, allowing each component’s natural flavors to shine through. It’s a testament to the power of simplicity and fresh produce.
To ensure your success, we’re providing you with detailed, step-by-step photo instructions alongside the comprehensive recipe card at the bottom of this post. We learned best by observing our mother and nonna in the kitchen, and we hope these visual aids will be equally helpful for you. Let’s get cooking!
Ready to Cook? Let’s Head to the Kitchen!
Before you begin, remember the golden rule of efficient cooking: always prep and chop all your vegetables beforehand. This practice, known as “mise en place,” ensures a smooth and stress-free cooking process, allowing you to focus on the art of making this delicious soup.
For this recipe, bring out your indispensable Instant Pot or pressure cooker. Plug it in and select the “Sauté” function. Allow the pot to preheat until it signals it’s ready with a beep. This initial step is crucial for achieving the perfect sear and fragrance for your aromatics.
Next, carefully pour in the olive oil, followed by the butter. Allow them to melt together, creating a rich base for your soup. The combination of olive oil and butter adds a wonderful depth of flavor and helps prevent the butter from burning too quickly.
Once the oil and butter are shimmering, add your finely chopped onions and minced garlic to the hot pot. Sauté them for a few minutes, stirring occasionally, until they become fragrant and translucent. **A crucial tip here: garlic burns very easily!** Keep a watchful eye on this step. If the garlic burns, it will impart a bitter taste to your entire soup, and you’ll unfortunately have to start over. Patience and vigilance are key during this aromatic stage.
**A very important note about celery!** When preparing celery for this soup, **ALWAYS include the leaves of the celery bunch.** Never, ever cut these off and discard them. Those leaves are concentrated flavor bombs, eager to infuse your dishes with an incredible depth of taste. Sometimes, you might find a celery bunch with only a few leaves at the market, but if you can find a bountiful, leafy bunch, embrace it! Our mammas and nonne (grandmothers) taught us this secret, and when they spoke of cooking, no one dared to argue! Trust us on this – it makes a noticeable difference in the final flavor profile.
Now, add the chopped celery, including those precious leaves, to the pot. Watching the vibrant green of the fresh celery mingle with the golden onions and garlic is one of our favorite visual steps in Italian cooking – it’s truly beautiful!
At this point, you can also add diced pancetta, if you choose to include it. It can be added either before or after the celery; either way, the savory flavor of this magnificent cured pork will gracefully infuse everything in the pot, adding a subtle richness. For a vegetarian version, simply omit the pancetta.
Next, add the tomato paste. We recommend using two 12-ounce cans, or three to four of the smaller cans. For an unparalleled taste, we highly suggest imported Mutti tomato paste, readily available on Amazon. The difference in quality compared to domestic brands is truly remarkable. Just compare the deep, rich color alone, and you’ll understand why our family in Italy exclusively uses Mutti tomatoes – their flavor concentration is unmatched.
Now, it’s time to add water. Begin with at least double the amount of water compared to the tomato paste. The goal is to achieve a beautiful, ‘soupy’ or broth-like consistency, not a thick stew. We often add more water as we go, customizing it to our preferred level of brothiness. You don’t want the tomato paste to dominate the flavor; instead, all the wonderful tastes of the beans, vegetables, pasta, and tomatoes should shine through harmoniously in every spoonful. You’ll learn your ideal consistency as you become more familiar with the recipe, so don’t be afraid to adjust.
Integrate three 12-ounce cans of dark red kidney beans. Remember to drain them thoroughly and rinse them at least three times to remove excess sodium and improve their texture. Alternatively, you can use six cups of dried red kidney beans that have been soaked overnight according to package directions. There is absolutely nothing wrong with using canned beans for convenience and consistent results in this recipe.
*(Apologies for the slightly blurry photo – one of our affectionate cats decided to make an appearance during the shoot, resulting in a single, slightly imperfect shot. Just goes to show, even in cooking, humility is always a good ingredient!)*
Once all ingredients are in, securely place the lid on your Instant Pot and set it to the “Soup” function for 30 minutes. Let the magic of pressure cooking work its wonders, infusing all the flavors beautifully and tenderizing the beans to perfection.
After the 30-minute cooking cycle is complete, your Instant Pot will beep to signal it’s done. Now, it’s time to carefully release the pressure. Turn the valve to “VENT.” Be extremely cautious during this step, ensuring your hands are clear of the steam to prevent burns. Allow the steam to release for approximately 5-8 minutes until it completely subsides and the float valve drops. This natural release ensures the soup settles and is safe to open.
Once the pressure has fully released, carefully open the lid, always tilting it “away from you” to allow any residual steam to escape safely. At this point, assess the soup’s consistency. If the beans have absorbed too much liquid and it appears thicker than desired, **add more water to the Pot** to achieve your preferred ‘soupy’ broth. Now, add 2 to 3 cups of your chosen dried pasta. Traditionally, ditalini are used for their small, tubular shape, but mini farfalle, mini shells, or even broken spaghetti noodles work wonderfully. The key is to select a smaller pasta shape that integrates well with the beans and broth without overwhelming the soup.
While many excellent imported Italian pasta brands exist, we have a personal fondness for Barilla. Not only is it produced in our ancestral hometown of Modena, Italy, but it also has a significant presence in our American hometown of Ames, Iowa. This connection makes it our go-to choice, a true taste of home on both continents.
While our ancestors’ handed-down recipe for Pasta e Fagioli traditionally excluded herbs and seasonings beyond the foundational aromatics, we’ve found that a **tiny touch of fresh sage** can elevate the flavor without overpowering it. We decided to add just 1 teaspoon of freshly minced sage – and nothing else. This minimal amount of a softly flavored herb is perfect. Stronger herbs like bay leaves or rosemary would be far too potent for this delicate soup, masking the inherent deliciousness of the main ingredients. Sage, a beloved herb in many Italian recipes, adds a subtle, earthy note that beautifully complements this humble soup.
Before sealing the lid again for the final cooking stage, here’s an incredible secret that most chefs and home cooks overlook: add a chunk or two of fresh Parmigiano Reggiano cheese directly into the soup. As it melts and integrates, the soup develops an absolutely wonderful, deeply savory essence of cheesy flavor. This simple addition makes an astonishing difference in the depth of this peasant soup, transforming it into something truly extraordinary.
Now, place the lid back on the Instant Pot, but there’s no need to pressurize. Simply turn the Instant Pot to the “Warm” setting. The residual heat from the soup is sufficient to cook the pasta gently. After about 5 to 8 minutes, carefully check the pasta for your preferred doneness. You’re aiming for al dente – tender with a slight bite – not mushy. If you desire it a bit softer, allow it to sit for a few more minutes, checking periodically. Remember that pasta continues to cook even after it’s removed from the heat, so a slightly firm texture upon removal is ideal.
Once the pasta is perfectly cooked, your magnificent soup is ready to be served. Ladle your delicious, comforting soup into generous bowls. But don’t forget the final, essential touch: a generous topping of freshly grated Parmigiano Reggiano cheese. This fresh addition adds another layer of nutty, salty perfection that melts into the hot soup, creating a divine experience.
Speaking of grated cheese, during a recent summer visit to family in Modena and Bologna, Italy, we discovered this wonderful cheese grater with a wooden box! It’s incredibly convenient, catching all the grated cheese directly into its beautiful wooden base as you grate. A true kitchen essential for cheese lovers!
Yes, you guessed it, the very next and final step to truly complete this wonderful recipe is to generously grate a mound (we never measure, just go by heart!) of authentic Parmigiano Reggiano Cheese to sprinkle over the top of your steaming hot soup. The sight of the cheese gently melting into the rich broth is simply divine! It adds an irresistible creaminess and a burst of salty, umami flavor that perfectly complements the hearty beans and pasta.
After all these simple yet crucial steps (which, wasn’t difficult at all, was it?), here is the magnificent result that awaits you and your fortunate guests! Just beautiful! Your guests will undoubtedly be grateful for such a heartfelt and delicious meal.
Freezing and Reheating Tips for Future Enjoyment
To prepare this incredible soup for future enjoyment, we have a vital tip: **prepare every step of the recipe except for adding the pasta.** Cooked pasta does not fare well in the freezer; it tends to become mushy and unpleasant upon thawing and reheating. Therefore, freeze the soup base without the pasta. When you’re ready to enjoy a bowl, simply remove the frozen soup from the freezer, allow it to thaw (you can do this overnight in the refrigerator or gently on the stove over low heat), and then heat it up on your stovetop.
While the soup base is reheating, bring a separate pot of water to a rolling boil. Add your chosen pasta shape and cook it for just 4-5 minutes, ensuring it’s “al dente” – firm to the bite, not soft. Remember, pasta continues to cook even when added to hot liquid. By cooking it al dente separately, you prevent it from becoming overcooked and mushy in the soup. Once your pasta is ready, add it directly to the hot soup just before serving. This method guarantees a perfect texture every time, even with frozen soup!
Until next time, keep your day beautiful and filled with deliciousness!
Buon Appetito!
If you enjoyed this authentic Italian recipe, we would be incredibly grateful if you could kindly share the photo below on Pinterest. Your support means the world to us!
Please Pin this Vertical Image ~~ We Appreciate The Love!
For those eager to explore more Italian culinary adventures with your Instant Pot, here are a few recommended Instant Pot Italian Recipe Cookbooks. Please note that at this time, truly authentic Italian Instant Pot cookbooks are not as numerous as one might hope, so these selections are particularly valuable. Simply click on the links or the photos below to be taken to Amazon, where you can easily order them and continue your journey into quick and delicious Italian cooking.
Print
Italian Pasta e Fagioli Soup ~ ~ Pasta and Bean Soup
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author: Roz | La Bella Vita Cucina
Prep Time: 0 hours
Additional Time: 0 hours
Cook Time: 0 hours
Total Time: 0 hours
Yield: 8 – 10 servings 1x
Category: Soups
Description
The perfect comfort soup recipe of humble pasta and beans with all of the secrets of authentic Italian family recipes! No recipe ‘out there’ can stack up next to this recipe in terms of deliciousness! Trust me on this! ~ ~ this is the REAL DEAL from Modena, Italy! Warm up with this vegetarian minestrone soup! A classic soup that is so easy to make and tastes amazing. Recipe yields approximately 8 bowls of soup.
Ingredients
Units
Scale
- 4 Tbsp. olive oil
- 4 Tbsp. butter
- 1 large onion, diced
- 4 large garlic cloves, minced
- 5 stalks of celery, PLUS the leaves, chopped
- (optional) 2 – 3 carrots, peeled and chopped
- 1 big bunch of Italian parsley, cleaned, de-stemmed, and chopped fine
- 4 oz. diced Italian pancetta (optional)
- 2 12–oz. cans tomato Paste (or 3 – 4 of the smaller cans)
- Double the amount of water to tomato paste, continue to add water until a ‘soupy’ broth consistency is achieved.
- 3 12–oz. cans of dark red kidney beans, drained and rinsed well
- (optional) 1 can cannellini beans, drained and rinsed well
- 3 cups Ditalini pasta or another small pasta shape
- (optional) 1 – 2 fresh leaves of sage, minced
- 1 – 2 2-inch chunks of fresh parmigiana reggiano cheese, cut into 1/4ths
- Freshly cracked salt to taste.
Instructions
- Plug in the Instant Pot and set it on “Saute”. . . allow the pot to preheat until it beeps.
- Next pour in the olive oil and toss in the butter, warm up, but do not burn.
- Put the chopped onions and minced garlic in the hot oil and butter to saute for a few minutes until fragrant. REMEMBER: Garlic burns easily so keep a sharp eye on this step so that it isn’t burned . . . you’d have to start all over again and that would be a major bummer!
- Add the celery and Italian parsley to the pot.
- Add diced pancetta (optional — vegetarians should leave this out).
- Add the tomato paste.
- Add water at least double the amount of the tomato paste. . . at first. We usually add more water as we go so that there’s more of the soupy-broth consistency that we prefer. This is not a stew, so you don’t want it too thick. Plus you don’t want the tomato paste to be overpowering. You’ll know how you like your consistency after playing with it.
- Add 3 (12-oz) cans of drained and highly rinsed (3 times minimum) dark red kidney beans, or 1 cup of dried red kidney beans that have soaked in water overnight according to package directions. Optional: Add 1 can drained and rinsed cannellini beans.
- Turn the Instant Pot on the “Soup” setting for 30 minutes, place the lid on securely, and allow the Pot to do its thing.
- After 30 minutes of the soup cooking is over, the Instant Pot will beep. Turn the valve to “VENT” to release the pressure. Carefully release the pressure without burning your hands, until the steam dies down for about 5 minutes.
- ** Add more water to the Instant Potif you see that it is necessary after the beans have soaked up some of the water.
- Once the pressure is released, carefully open the lid “away from you” and add 2 – 3 cups of dried pasta (using the shape of your choice). Traditionally ditalini are used, but you can also use mini farfalle, mini shells, or broken-up spaghetti noodles. The only thing to consider is that you use a smaller pasta shape.
- Add the minced sage (optional).
- Add 1 to 2 2-inch chunks of fresh parmigiana cheese.
- Place the lid back on and seal.
- Turn the Instant Pot on warm.
- Cook the soup with the pasta, sage, and cheese for about 5 to 8 more minutes.
- Carefully open the lid again and check on the doneness of the pasta, keeping in mind that you don’t want soft, mushy pasta. Also, the pasta continues to cook in a hot soup.
- Once again, check on whether you need to add some very hot water. You be the judge.
- Add salt to your taste preference.
- Remove any large chunks of cheese that may not have melted completely in the soup.
- Ladle the soup into bowls garnished with freshly grated parmigiana cheese.
- Serve the soup with a side salad, and crusty bread, and enjoy!
- Buon Appetito and Mangia!
Notes
- Italian cooking is famous for the ability to attain superior flavor with the least amount of high-quality ingredients. This is a recipe that is a perfect example of that culinary philosophy!
- If you plan to freeze this or serve it the next day, leave out the pasta and cook it on the side, and then combine when you are ready to enjoy. This prevents the pasta from getting overcooked and mushy.
- Serve the soup with a side salad, and crusty bread and enjoy!