Pasta E Fagioli with Basil Leaves

Serves 8 in about 1 hour. The pot starts with bacon, then parmesan cheese.

Ingredients

• 4 cups water
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 cup ditalini pasta (4 oz) or orzo, macaroni, etc.
• 4 slices of bacon (4 oz weighed) chopped
• 1 tablespoon olive oil
• 1 medium size onion, chopped
• 1 lb italian sausage (ground)
• 1 pinch red pepper flakes
• 1 teaspoon italian seasoning
• ½ teaspoon black pepper
• 5 garlic cloves, (pressed or finely minced)
• 2 stalks celery, diced
• 1 large carrot, diced
• (1) 14.5 oz can diced tomatoes (with liquid)
• (1) 15 oz can tomato sauce
• (1) 15.5 oz can cannellini beans (drained & rinsed)
• (1) 15.25 oz can red kidney beans (drained & rinsed)
• (1) 15.5 oz can garbanzo beans (drained & rinsed)
• 2 bay leaves
• 4 sprigs of fresh thyme (each sprig with 3 or 4 stems)
• 1 sprig of fresh rosemary
• 3 cups chicken broth (low sodium) use 4 cups for more soup like consistency.
• ¼ cup flat leaf italian parsley (finely chopped)
• 1 cup parmesan cheese (grated) plus more for garnish
• 1 tablespoon fresh basil leaves, chopped (or to taste)

Method

1. Stir in water, salt, and oil to the pressure cooker inner liner.
2. Press the Sauté button and let the water heat up. When the water starts to simmer, add the pasta and stir.
3. Close the lid and set the steam release Knob to the Sealing position.
4. Press the Pressure Cook (or Manual) button and the +/- button or dial to choose 4 minutes. Choose High pressure.
5. When the cook cycle is done and the pot beeps, do a quick release of the pressure.
6. After all of the steam is out and the pin in the lid drops, open pot and drain the pasta in a colander and rinse with cold water to stop the pasta from cooking further, and then set it aside (make sure it is completely cooled).
7. Press the Sauté button and let the pot start warming up.
8. Stir in the bacon and cook, while stirring now and then, until done. Lift out and keep it nearby. Keep 1 Tablespoon of the bacon grease in the pot, discard any remaining.
9. Stir in the olive oil to the pot and the onion. Simmer the onion, while stirring now and then, until just starting to turn translucent.
10. Stir in sausage and red pepper and cook, breaking up the meat, until done.
11. Tip in the Italian seasoning, black pepper, garlic, celery, and carrots. Cook, while stirring the whole time, for 1 instant.
12. Tip in tomatoes, tomato sauce, all of the beans, bay leaves, thyme, rosemary, reserved bacon, and chicken broth. Mix well, scraping the bottom of the pot to get up any browned bits.
13. Press the Cancel button to turn off the Sauté mode. Put the lid on and set the steam release knob to the Sealing position.
14. Press the Pressure Cook (or Manual) button and the +/- button or dial to choose 7 minutes. High pressure.
15. When the cook cycle is done and the pot beeps, let the pot sit undisturbed for 15 minutes (15 instant Natural Release), then do a quick release of the remaining pressure. After all of the steam is out and the pin in the lid drops, open and stir the soup.
16. Stir in the reserved pasta, parsley, parmesan cheese, and basil. Mix well and let sit for a few minutes before serving.
17. Garnish with more parmesan cheese and serve.

More instant pot ideas are in the instant pot collection.