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pasta e fagioli Recipe

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This recipe for pasta e fagioli, by , is from The Toth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Estee Toth

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
2 carrots peeled and sliced
2 celery sticks thinly sliced
8-10 garlic cloves minced
1 big russet potato peeled and cut into small cubes
1 cup tomato sauce marinara sauce
1 can cannellini beans rinsed and drained
1 cup ditalini pasta
1 teaspoon dried parsley or 1 tablespoon fresh parsley
1/2 teaspoon crushed red pepper optional
4 cups vegetable broth low sodium
2 cups baby spinach or baby kale rough chopped (optional)

Directions:
Directions:
Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery and garlic. Saute for a minute.
Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper and vegetable broth. Mix well.
Close Instant Pot with pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 4 mins followed by Quick Release. Add salt and pepper to taste. Stir in baby spinach and enjoy hot!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5
Personal Notes:
Personal Notes:
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