Vegan Pasta e Fagioli with Instant Pot Option [Oil Free] - Take Recipe

Name: Vegan Pasta e Fagioli with Instant Pot Option [Oil Free] - Take Recipe
Cuisine: European, Italian, Mediterranean
Ingredients: 1 yellow onion finely chopped; 2 large carrots peeled and chopped; 1 celery stalk chopped; 1/2 glass of white wine; 19 ounces red kidney beans drained and rinsed; 19 ounces white kidney beans drained and rinsed; 1 cup tomato sauce or crushed canned tomatoes; 6 cups low-sodium vegetable broth; 1 tablespoon crushed fresh basil; 2 bay leaves; 1/4 teaspoon dried thyme; 1/2 teaspoon sea salt or to taste; 1.5 cups of ditalini or ditalini pasta; notes

12 steps

Updated at: Thu, 17 Aug 2023 01:46:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1709.8 kcal (85%)

Total Fat8.9 g (13%)

Carbs303.3 g (117%)

Sugars49 g (54%)

Protein78.7 g (157%)

Sodium2537.2 mg (127%)

Fiber61.1 g (218%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1yellow onion

finely chopped

2carrots

large, peeled and chopped

1celery stalk

chopped

0.5 glasswhite wine

19 ouncesred kidney beans

drained and rinsed

19 ounceswhite kidney beans

drained and rinsed

1 cuptomato sauce

or crushed canned tomatoes

6 cupslow-sodium vegetable broth

1 tablespoonfresh basil

crushed

2bay leaves

¼ teaspoondried thyme

½ teaspoonsea salt

or to taste

1 ½ cupsditalini pasta

or ditalini

Instructions

Step 1

Add onion, carrot, and celery to a deep pan or saucepan with a tablespoon or two of water. Season to taste with salt and pepper and sauté until softened, about 5 minutes.

Step 2

Pour in the wine and continue sautéing until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.

Step 3

Add all remaining except noodles, mix well and cook with the lid open for about 20 minutes. Then add the pasta, mix and continue cooking with the lid closed, but beating lightly for another 10 minutes until al dente. Do not overcook.

Step 4

Remove and discard the bay leaves. Then serve and enjoy!

Step 5

Set your pan to sauté and add the onion, carrot, and celery with a tablespoon or two of water. Season to taste with salt and pepper and sauté until softened, about 5 minutes. Then add the wine and continue sautéing until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.

Step 6

Add all remaining and an extra 1 cup of water (7 cups total instead of 6) and mix well. Close the lid by moving the valve to the sealing position. Set the pot to high pressure for 4 minutes (it takes about 10-15 minutes to reach pressure) and let it go when done.

Step 7

Remove the lid as soon as possible to prevent the noodles from overcooking. Discard the bay leaves and serve.

Step 8

Cook with the lid of your pot closed so that the soup does not evaporate too much. The pasta will absorb the excess liquid, so you don’t have to worry about reducing your broth.

Step 9

Do not cook the noodles until they are ready to eat, as they will absorb the water once they sit.

Step 10

It tastes better when made fresh, but leftovers stay in the fridge for 3-4 days. You may need to add extra broth when reheating, as the pasta will continue to absorb the water.

Step 11

If you think the pasta will increase, cook the pasta separately and store it separately from the soup for best results.

Step 12

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