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Pasta e Fagioli, Pressure Cooker

Pasta e Fagioli, Pressure Cooker


1 tablespoon extra virgin olive oil
1-1/2 cups chopped onion
1 cup diced (1/2-inch) carrot
1/2 cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb blend, divided
6 cups water
1 pound dry cannellini or white beans, rinsed and picked over
1 bay leaf
4 cups low-sodium vegetable or chicken broth/stock
28 ounces diced tomatoes with juice
1 teaspoon kosher or sea salt
1-1/2 cups tubetti, small macaroni, or small shell pasta
  chopped fresh parsley
  freshly grated, shaved or shredded Parmesan or Grana Padano cheese

Cooking Instructions

Select Sauté and add oil to the cooking pot of the Cuisinart Electric Pressure Cooker. . Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes.

When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown. When liquids reach boiling, add pasta and cook according to package directions to al dente. Turn pressure cooker to Keep Warm setting to hold soup until ready to serve. Remove and discard bay leaf before serving.

Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.

Recipe courtesy of Cuisinart, Reprinted with permission.

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