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Instant Pot Beans & Pasta Soup
Course
Main Course
Cuisine
Mediterranean
Keyword
Beans & Pasta Soup
Prep Time
15
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
32
minutes
minutes
Servings
4
Calories
240
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
1
large
carrot
chopped
1
large
onion
chopped
2
stalks
celery
chopped
3
cloves
garlic
minced
1
teaspoon
dried basil
1
teaspoon
dried oregano
to taste
Salt and freshly ground black pepper
1 (28-ounce)
can
diced tomatoes with liquid
4
cups
vegetable broth
1
cup
elbow pasta
1 (15 -ounce)
can
red kidney beans
2
tablespoon
fresh parsley
chopped
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the carrot, onion, celery and garlic and cook for about 4-5 minutes.
Press “Cancel” and stir in the remaining ingredients except beans.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 6 minutes.
Press “Cancel” and carefully do a natural release for about 2-3 minutes and then, do a quick release.
Remove the lid and select “Sauté”.
Stir in the beans and cook for about 2-3 minutes.
Press “Cancel” and serve hot with the garnishing of parsley.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
974
mg
|
Potassium:
292
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
3777
IU
|
Vitamin C:
8
mg
|
Calcium:
52
mg
|
Iron:
1
mg