Make This Instant Pot Pasta Fagioli with Kale ASAP
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Whether you pronounce it pasta fagioli or pasta fazool, this Italian soup made with cannellini beans and pasta is one of the richest, most comforting soups you’ll ever try, and you can even make it in an Instant Pot. Cooking the beans and pasta together in the pressure cooker gives the soup a wonderfully thick, hearty texture that feels substantial and keeps you feeling comfortably sated for hours. It makes a wonderful one-pot dinner or office lunch — especially if you fill it with lots of Tuscan kale for another serving of vegetables.
Use the Instant Pot’s sauté function to cook some chopped onion in olive oil until it softens. Then add some minced garlic, a can of cannellini beans, chicken or vegetable broth, fresh thyme, dried pasta, and chopped sun-dried tomatoes. Cook everything on “high” pressure for seven minutes and quick-release the pressure when the timer beeps. For some more veggie power, add chopped kale and stir until it wilts.
To make this very creamy soup taste even creamier, purée about a cup of the soup in a blender and then pour it back into the pot. It’ll be so thick and creamy, you’ll swear it was full of milk and butter. Of course, you can always go ahead and add some heavy cream to the pot after the soup finishes cooking to make the soup extra rich and smooth.
Serve the soup with a light drizzle of olive oil and freshly grated Parmesan. It also keeps well in the fridge for several days after you make it. If the soup gets too thick in later days, just add a little bit of water or broth when reheating any leftovers and it will be as good as new.
Get the recipe: Creamy Instant Pot Pasta Fagioli with Kale from Family Style Food