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    Home » Recipes » Kidney Bean Recipes

    Pasta soup with vegetables and beans (Pasta Fagioli)

    Modified: Jun 3, 2025 Published: Jun 2, 2021 by Sravanthi Chanda. 3 Comments

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    4.78 from 9 votes
    Detailed Steps Jump to Recipe

    This Instant pot vegan Pasta e Fagioli is a wholesome one-pot meal that is easy to make and an ideal weeknight dinner!

    I love to experiment with different cuisines at home, and after Indian food, Italian flavors are our favorite and liked by everyone at home.

    I have inspired this recipe from here and altered it according to our taste. This is not an authentic Italian soup but tastes delicious with full of flavors.

    With pasta, beans, and veggies, this is a meal by itself that is so easy, and you can make it even on busy weeknights or for relaxing weekends.

    Though I made this recipe in an Instant pot, you can also make this recipe on the stovetop.

    I love my Instant pot as it helps me to make my dinner even on my busy days. Unlike the stovetop method, this will be hands-free and makes it ideal for busy days.

    How to make Instant pot Pasta e Fagioli:

    • Start Instant pot in saute mode and add cooking oil.
    • Once it is hot, add bay leaves, garlic, and onion to it. Fry the onions for a couple of minutes until they turn light pink.
    • To these onions, add the chopped carrots and mix them well.
    • Now add the crushed tomatoes, pepper powder, salt, and dried oregano to the pot. Give the mixture a good stir and let it cook further for a couple of minutes.
    • To this tomato mixture, now add the boiled beans and stir it well. I have used red kidney beans. You can use any beans like white beans, pinto beans.
    • Measure the water and add it to the pot. If required, deglaze the pot to avoid the burn signal.
    • Add the pasta to this bean mixture and mix it well.
    • Please switch off the saute mode and start the instant pot again on manual or pressure cook mode, and cook it for 4 minutes on high pressure.
    • Once the instant pot beep, switch it off. Wait for 5 minutes and release the pressure carefully. Removing the pressure manually will not overcook the pasta.
    • Now add the chopped kale and chiffonade basil and close the instant pot with its lid for 5 minutes. The residual heat will be enough to cook the kale. If you wish, you can start the instant pot in saute mode and cook it for 2 to 3 minutes.
    • Easy and quick instant pot vegan Pasta e Fagioli is ready to serve! 

    How to serve and store this Pasta e Fagioli:

    • Garnish the soup with olive oil or nuts of your choice or avocado, and enjoy it hot as it is! As this soup has pasta, beans, and veggies, this is a complete meal by itself.
    • If you don't mind being vegan, you can also top this soup with cheese or sour cream.
    • You can store this soup in the refrigerator for two days. If storing in the freezer, store in individual-sized portions and thaw it when required.

    Recipe Notes and variations:

    • To make a creamy soup, blend half a cup of beans using one cup of water into a smooth paste. Add this paste along with pasta and cook the soup. You can use an immersion blender or regular blender to blend the beans. 
    • To make this recipe gluten-free, use gluten-free pasta and adjust the cooking times accordingly.
    • I used regular macaroni pasta in this recipe. Traditional Pasta e Fagioli uses ditalini pasta variety. You can use any small pasta variety like elbow macaroni, Tubetti.
    • You can add celery and Italian parsley to add more flavor to this soup.
    • I used water in this recipe, though you can make this with vegetable broth. When using vegetable broth, use salt with caution. 
    • This soup has stew-like consistency. You can add more water to adjust the consistency as per your liking.
    • If you don't mind it being vegan, you can top this soup with some grated cheese.

    Are you looking for more vegetarian pasta recipes? Then try these out.

    • One-pot penne pasta - a simple pressure cooker tomato penne pasta recipe that is easy to make and taste delicious.
    • Mixed vegetable pasta - quick whole wheat penne pasta with lots of veggies.

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe:

    Recipe

    Instant pot Pasta e Fagioli (Italian pasta and beans)

    By: Sravanthi Chanda
    This Instant pot vegan Pasta e Fagioli is a wholesome one-pot meal that is easy to make and an ideal weeknight dinner!

    Rate this recipe by clicking the stars!

    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Main Course, Soup
    Cuisine Italian
    Servings 6
    Calories 305 kcal

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients
      

    • 1 cup macaroni pasta (4 oz pasta)
    • 2 cups crushed tomatoes 1 pound fresh tomoatoes or one 15oz can
    • 3 cups cooked kidney beans
    • 3 cups water
    • 2 cups kale chopped
    • 2 carrots diced
    • ½ cup onion chopped finely
    • 2 tablespoon cooking oil
    • 2 tablespoon olive oil for garnishing
    • 1 tablespoon garlic chopped
    • 2 bay leaves
    • 1 teaspoon dried oregano
    • Pepper powder to taste
    • Salt to taste
    • A handful of basil leaves

    Instructions
     

    • Start Instant pot in saute mode and add cooking oil.
    • Once it is hot, add bay leaves, garlic, and onion to it. Fry the onions for a couple of minutes until they turn light pink.
    • To these onions, add the chopped carrots and mix them well.
    • Now add the crushed tomatoes, pepper powder, salt, and dried oregano to the pot. Give the mixture a good stir and let it cook further for a couple of minutes.
    • To this tomato mixture, now add the boiled beans and stir it well. I have used red kidney beans. You can use any beans like white beans, pinto beans.
    • Measure the water and add it to the pot. If required, deglaze the pot to avoid the burn signal.
    • Add the pasta to this bean mixture and mix it well.
    • Please switch off the saute mode and start the instant pot again on manual or pressure cook mode, and cook it for 4 minutes on high pressure.
    • Once the instant pot beep, switch it off. Wait for 5 minutes and release the pressure carefully. Removing the pressure manually will not overcook the pasta.
    • Now add the chopped kale and chiffonade basil and close the instant pot with its lid for 5 minutes. The residual heat will be enough to cook the kale.
    • Easy and quick instant pot vegan Pasta e Fagioli is ready to serve! 

    Nutrition

    Calories: 305kcalCarbohydrates: 43gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 134mgPotassium: 751mgFiber: 10gSugar: 6gVitamin A: 4278IUVitamin C: 18mgCalcium: 95mgIron: 4mg
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    Comments

    1. Rashmi says

      September 14, 2023 at 10:15 pm

      Do you use uncooked pasta or cooked one?

      Reply
      • Sravanthi says

        September 15, 2023 at 1:09 pm

        Uncooked pasta.

        Reply
    2. srimayyia says

      September 23, 2022 at 2:25 pm

      5 stars
      All these recipes look wonderful! You always create the most vibrant recipes and I adore them all! Keep Sharing

      Reply
    4.78 from 9 votes (8 ratings without comment)

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    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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