- Total Time: 30 minutes
- Yield: 6-8 Servings
- Diet: Vegan
- 1- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced small
- 2 celery ribs, diced
- 4- 5 cloves garlic, chopped small (minced)
- 1/2 cup dry white wine
- 6 cups vegan chicken broth (6 cups water + 2 tablespoons no chicken bouillon)*
- 1- 14 oz can diced tomatoes*
- 3 tablespoons tomato paste
- 1- 15 oz can red kidney beans
- 1- 15 oz can white kidney beans or cannellini beans*
- 1/4 cup fresh chopped parsley, packed
- 1 and 1/2 teaspoons dried oregano*
- 1/2 teaspoon dried thyme*
- 1/2 teaspoon ground fennel
- 1/4 teaspoon celery salt
- 1/2 teaspoon salt
- 1 cup ditalini pasta, or similar small pasta
OPTIONAL ADD INS:
- 2- 4 vegan spicy hot italian sausages, chopped (I use beyond sausage)
- OR 1 package of vegan ground beef ( I like impossible or beyond)
See notes section for more add ins and substitutions:
- Set a 6 quart instant pot to saute. Add in the oil, onions, carrots, and celery with a pinch of salt and pepper. Saute for 5 minutes. Stir in the garlic and cook for 1 minute. Add the wine and simmer for 2 minutes to reduce it a bit. (if using vegan ‘sausage meat’ or ground ‘beef’ see notes section*)
- Press cancel and stir in the rest of the ingredients including pasta. Close and lock the lid and set the valve to ‘sealing’ position. Set pressure cook button to high pressure for 4 minutes.
- When time is up, turn the valve to the ‘venting’ (quick release), use an oven mitt, it will be hot. Once the pin has dropped, remove the lid. Stir the soup.
- Let rest for a minute or two and season with salt and pepper if needed. Add a wee bit of vinegar or a squeeze of lemon juice if you like and/or bring some vegan parmesan to the table (all optional). Serve and enjoy! For step by step photos, suggestions and more see above post
- In a soup pot or dutch oven add in the oil, onions, carrots, and celery with a pinch of salt and pepper. Saute for 7 minutes. Stir in the garlic and cookie for 1 minute. Add the wine and simmer for 2 minutes to reduce it a bit. (if using vegan ‘sausage meat’ or ground ‘beef’ see notes section*)
- Add in the rest of ingredients -(EXCEPT THE PASTA AND BEANS)- Bring to a boil on high heat. Cover, reduce to a good simmer and cook for 15 minutes.
- Stir in the pasta and beans, Cover and cook for 10-12 minutes or until pasta is al dente, stirring occasionally.
- Remove from heat, let rest for a couple of minutes. Season with salt and pepper if needed. Add a wee bit of vinegar or a squeeze of lemon juice if you like and/or bring some vegan parmesan to the table (all optional). Serve and enjoy!
- Beans: Any white beans will work, navy beans, great northern beans, etc,…or legumes such as chickpeas.
- Tomatoes: replace diced tomatoes with tomato sauce, crushed tomatoes or even marinara sauce!
- Add ins: 1/4 cup nutritional yeast (cheesy flavour) and or 1 teaspoon liquid smoke (smoky flavour)
- Pasta e fagioli with vegan sausage or ground ‘beef’: If using vegan sausage or ‘ground beef’ add it first either to the instant pot or in a pot for stove top option. Fry it up until cooked well. Remove to a plate and stir back in after wine has reduced.
- Dried herbs: you can substitute the oregano and thyme for 1 tablespoon or so of fresh rosemary, finely chopped. It’s equally as delicious!
- Vegetable broth: can use vegetable broth in place of water and bouillon
- Gluten free: use gluten free pasta
- To store and freeze: soup will keep covered in the fridge for 4-5 days. If there will be a lot of leftovers or if freezing. I suggest cooking the noodles separately. Only freeze the soup without the noodles. The noodles tend to get mushy once defrosted and soak up a lot of the broth.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Soups,
- Method: Instant Pot
- Cuisine: Italian
Serves 6Serving Size: 1Calories Per Serving: 250
Total Fat 3.9g0% 5% Cholesterol 0mg17%Sodium 397.3mg15%Total Carbohydrate 41.7gSugars 5.4g22%Protein 10.9g