Instant Pot Pasta Fagioli Soup

Circle B Kitchen

You don't need an Instant Pot to make this soup. Just follow the directions in a heavy soup pot and let this simmer for a couple of hours. About 30 minutes before serving, add the kale and the pasta, take it off the heat, cover the pot and let the heat from the pot cook the pasta.

2 tablespoons olive oil

1 link (1/3 lb) Italian sausage, removed from casing

1 can cannelini beans

1 teaspoon dried marjoram

1 teaspoon dried thyme

2 teaspoons kosher salt

1/2 teaspoon red chili flakes

6 cups chicken stock

1 large carrot, diced

2 stalks celery, diced

1/2 onion, diced

1 zucchini, sliced/diced

2 cups chopped fresh kale or spinach

1 cup marinara sauce

1 cup ditalini pasta

Put Instant Pot on Saute. Add oil and then break Italian sausage into pieces as you add it to the pot. Saute until browned and then add the onion, celery, carrots, spices and salt. Saute until the vegetables are softened, about 5 minutes.

Drain the cannellini beans and rinse well. Add to the pot along with the chicken broth, marinara, and zucchini. Close the lid and put the valve to seal.

Press the soup function and set for 10 minutes. When done, release the pressure, open the lid and add the pasta and the kale or spinach. Close the lid and set it for slow cook for 30 minutes on normal. The pasta should be cooked in about 15 minutes, but you can let it sit until you're ready to eat.

Serve with grated parmesan cheese and good crusty bread or these cheese-y Parmesan Sesame Biscuits!