What’s the difference between pasta e fagioli and minestrone soup?

A traditional pasta e fagioli recipe is made with ham hock, parmesan rind, and beans. This gives it a much heartier, savory flavor than vegetable-forward minestrone soup . The two definitely have their similarities, as both recipes are Italian and made with beans, noodles, tomatoes, and vegetables.

How do you make pasta e fagioli on the stove?

Saute the onions, carrots, and celery in a large pot with oil over medium heat. When they’re soft, add the garlic and cook for 1 minute. Add the wine and let it simmer until it reduces slightly. Add the rest of the ingredients to the pot (except the pasta and beans), cover, and simmer for 15 minutes. Afterward, stir in the pasta and beans and cook until it’s al dente. Adjust the flavors when the soup is ready, then serve and enjoy!

Instant Pot Pasta e Fagioli Soup

Name: Instant Pot Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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 dry ditalini pasta, or similar small pasta; 2- 4 vegan spicy hot italian sausages, chopped (I use beyond sausage); OR 1 package of vegan ground beef ( I like impossible or beyond)

Description

This Olive Garden copycat Instant Pot Pasta e Fagioli Soup is perfectly savory and comforting. Full of beans, Italian flavors, and pasta, this is the best soup to make during cold winter days.

Ingredients

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 dry 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:

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Instructions

Instant Pot:

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 uncooked 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

Stovetop:

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 uncooked 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!

Notes

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

Keywords: pasta e fagioli, pasta e fagioli soup, pasta and beans soup, pasta fazool