Growing up in Jersey a staple for our house in the 1970s was Campbell’s bean soup with ditalini pasta. It was simple and satisfying. This pasta fagoili soup is reminiscent or my family. We served it with a hearty whole grain brioche. It can be quick and easy to assemble if you are using canned stock, but we put veggies in the Instant Pot before hand so that we could have a hot steamy broth ready when we were prepared to start dinner. Easy, frugal and oh so good.
Pasta Fagioli
Ingredients
Vegetable Broth
Soup
Instructions
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Prepare your soup broth by cutting your vegetables into 2 inch pieces and filling your instant pot not past the max fill line with water. Pressure cook for 1 hour and then keep warm until you are ready to prepare your soup.
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Strain the spent veggies from your broth and bring to a boil using the saute feature on your instant pot. When it's boiling add your canned tomatoes (not drained) and the fresh spinach and your pasta. When your pasta is done, add your beans and heat through. Taste and re-season if necessary.
