Creamy Pasta Fagioli Soup Recipe

Beans, veggies, and cheese fill this creamy pasta e fagioli soup. Vegetarian and ready in 30 minutes (pressure cooker or stovetop). Ideal for lunch or dinner!

– ▢2 tablespoons extra-virgin olive oil – ▢1 cup chopped onion – ▢3 garlic cloves, chopped – ▢1 cup (110 g) dry-packed sun dried tomatoes, chopped – ▢1 cup (60 g) uncooked dried soup pasta, such as mini shells, ditalini or elbow – ▢2 15-ounce cans (950 g) cannellini beans, (including their liquid) – ▢2 teaspoons chopped fresh thyme or rosemary – ▢½ teaspoon crushed red chili pepper – ▢5 cups (1250 ml) vegetable broth, chicken broth, or water – ▢Kosher salt – ▢1 Parmesan cheese rind, optional – ▢1 bunch Tuscan or curly kale, stemmed and chopped – ▢¼ cup (60 ml) heavy cream, optional – ▢Freshly grated Parmesan cheese

INGREDIENTS

Directions for stovetop Heat olive oil in a big pot or Dutch oven on medium. Add the onion and toss regularly until softened. Add garlic and simmer for 1 minute until fragrant.

INSTRUCTIONS

STEP 1

Toss tomatoes, pasta, beans, thyme, red pepper, and broth or water. Blend 1 ½ tsp kosher salt. When boiling, cover and reduce heat to simmer. 

STEP 2

Cook pasta 15 minutes till al dente. If using, add greens and cream. Sprinkle grated Parmesan over dishes.

STEP 3

Pressure cooker directions Preheat an electric pressure cooker on high heat using the “sauté” button. When the insert is hot, add olive oil and onion. 

STEP 4

Cook onion until softened, stirring constantly. Stir in garlic, tomatoes, pasta, beans, thyme, chile, broth, cheese rind, and ½ teaspoon salt. Mix.

STEP 5

Stop sauteing. Lock the pressure cooker lid and cook on high for 7 minutes, then release it quickly. Add kale (it will wilt) and heavy cream. Add salt to taste.

STEP 6

To serve Serve in dishes with extra-virgin olive oil and grated Parmesan cheese to taste.

STEP 7

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