Entrees
Pasta e Fagioli
Makes about 15 cups
Pasta e Fagioli
Makes about 15 cups
Try our hearty and healthy vegetarian version of this classic Italian soup.
Nutritional information per serving (1 cup):Calories 190 (14% from fat)
carb. 36g
pro. 9g fat 2g
sat. fat 0g
chol. 0mg
sod. 463mgcalc. 77mg
fiber 8g
carb. 36g
pro. 9g fat 2g
sat. fat 0g
chol. 0mg
sod. 463mgcalc. 77mg
fiber 8g
Ingredients
- 1 tablespoon olive oil
- 1onion, cut into ½-inch dice
- 1carrot, cut into ½-inch dice
- 1celery stalk, cut into ½-inch dice
- 3garlic cloves, chopped
- 1teaspoon dried oregano
- 1teaspoon dried basil
- 1pound dried cannellini or
- white beans, rinsed
- 1bay leaf
- 6cups water
- 2cans (14 ounces each) diced tomatoes
- with juice
- 1½ teaspoons kosher salt
- 1½ cups tubetti, small macaroni, or small
- shell pasta
- 3cups vegetable stock (or broth)
- chopped fresh parsley, for serving
- freshly grated Parmesan, for serving
Preparation
- 1. Put the olive oil into the cooking pot of the
- Cuisinart® Multicooker and select Sauté/
- Brown. Set the temperature to Low and
- press Start.
- 2. Once the unit is preheated and the oil is hot,
- add the onion, carrot, celery, and garlic and
- sauté until fragrant and soft, about 5 minutes.
- Press Stop.
- 3. Add the oregano, basil, beans, bay leaf, and
- water. Secure the lid and select Beans. Set
- the time for 8 minutes, and press Start.
- 4. When the tone sounds, allow pressure to
- release naturally.
- 5. Once pressure is completely released,
- press Stop and carefully open the lid. Add
- the diced tomatoes, salt, pasta, and broth,
- being sure not to exceed the max fill line.
- Secure the lid again and select Soup. Set the
- pressure to High, the time for 5 minutes, and
- press Start.
- 6. When the tone sounds, press the Steam
- Release button to quickly release pressure.
- 7. Taste and adjust seasoning as desired.
- Serve with chopped fresh parsley and
- grated Parmesan.
