Pasta e Fagioli

Ingredients

Sauté

• 2 tbsp olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes

Pressure cook

• 1 can (14 oz) crushed tomatoes
• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) kidney beans, drained
• 4 cups vegetable broth
• 1 cup ditalini or small shell pasta
• 2 bay leaves
• Salt and pepper

After cooking

• Parmesan rind (during cooking, optional) or grated parmesan for serving
• Fresh basil
• Extra virgin olive oil for drizzling

Instructions

1. Set pot to sauté. Heat olive oil and cook onion, celery, and carrots until softened, about 5 minutes.
2. Add garlic, oregano, and red pepper flakes. Stir for 30 seconds.
3. Add crushed tomatoes, both beans, broth, pasta, bay leaves, salt, pepper, and parmesan rind if using.
4. Pressure cook on high for 4 minutes, then quick release.
5. Remove bay leaves and parmesan rind. Stir; the soup will thicken as it sits.
6. Serve topped with grated parmesan, fresh basil, and a drizzle of olive oil.

Notes

The pasta absorbs liquid as it sits, so the soup will get very thick. Add a splash of broth when reheating. If you prefer softer beans, use dried cannellini (1 cup, soaked overnight) and pressure cook for 12 minutes instead.