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Try our hearty and healthy vegetarian version of this classic Italian soup.
Pasta e Fagioli - 12 Cups
1 tablespoon extra virgin olive oil
1-1/2 cups chopped onion
1 cup diced (1/2-inch) carrot
½ cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb blend, divided
1 pound dry cannellini or white beans, rinsed and picked over
6 cups water
1 bay leaf
4 cups low sodium vegetable or chicken broth/stock
2 cans (14-ounce) diced tomatoes with juice
1 teaspoon kosher or sea salt
1-1/2 cups tubetti, small macaroni, or small shell pasta

Chopped fresh parsley
Freshly grated, shaved or shredded Reggiano Parmesan or Grana® Padano cheese
Select Sauté and add oil to the Cooking Pot. Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes.
When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, and the remaining teaspoon of Italian herb blend. Select Brown. When liquids have come to the boil, add pasta and cook according to package directions to al dente. Turn to Keep Warm to hold soup until ready to serve. Remove and discard bay leaf before serving.
Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.

Servings: Makes about 12 cups soup

Nutritional information per serving

Calories 246 (11% from fat) • carb. 46g • pro. 11g • fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg • calc. 111mg • fiber 12g

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