This 16 Bean Pasta e Fagioli (Pressure Cooker/Stove Top) is a kicked up version using a pre-made bag of mixed dried beans. That makes it easy enough, right? But to make this recipe even easier, I partnered with BESTEK pressure cookers and this was the recipe I used to test their product.
Of course, if you don’t yet have a pressure cooker, no worries. I’ll give you the instructions to make it on the stove top too. Recipes in an instant are all the rage right now and since I am wayyyy behind the times with that, I figured I’d give it a try. You can find my review here.
Again, this was made in the pressure cooker, but just as easy in a stock pot on the stove. Just start with oil and onions, add the beans (soaked overnight), spices and the liquids. Bring to a boil and simmer until the beans are tender.
My soup was already pretty thick, but if you want it thicker, take 1 cup of the beans and blend or puree them, then add them back to the soup. To thin, simply add more broth.
I add the ditalini pasta at the end. It only takes about 7 minutes or so.
If you would like to freeze this 16 Bean Pasta e Fagioli, make it up to the point right before you add the pasta. You can add the dried pasta when you are reheating this and it comes out perfectly! I love this recipe for meal prepping.
It’s the perfect satisfying comfort meal. Make it ahead for a rainy day. I like to enjoy it with crusty bread. Love sopping up those juices!
If you’ve made this 16 Bean Pasta e Fagioli (Pressure Cooker/Stove Top), let me know what you think! Leave a comment below.
And, if you liked this recipe, PIN IT FOR LATER! ?
16 Bean Pasta e Fagioli (Pressure Cooker/Stove Top)
- 1/2 bag Goya 16 Bean Soup Mix soaked overnight, rinsed & drained
- 1 tsp Oil
- 1 small Onion diced
- 1 tsp Garlic minced
- 14 oz. Canned Crushed Tomatoes
- 2-3 c Veggie Stock plus more to thin if needed
- Salt & Pepper to taste
- 1/2 c Ditalini or other small pasta
- 1/4 c Vegan Parmesan Cheese for serving
- Parsley for garnish
IMPORTANT: The day before you plan to make the soup, soak the dried beans in water overnight.
Add oil and onion to a pan over medium high heat and saute until golden. Add the garlic and saute for one minute more.
Add the tomatoes, veggie stock, salt and pepper along with the beans. Bring to a boil, lower the heat and simmer for 40-60 minutes, stirring occasionally, until the beans are tender.
Stir the pasta into the soup. Add more veggie stock if the soup is too thick.
Top with vegan parmesan and garnish with fresh parsley.
We are discarding the packet that comes in the bean mix as it is NOT vegan.
You can refrigerate this soup for up to 5 days or freeze up to 6 months. Add more stock or water if the soup is too thick.
PRESSURE COOKER INSTRUCTIONS: Add onions, beans, salt, pepper, broth and tomatoes to the pressure cooker and cook on the BEANS setting until done. Allow the steam to release and add the pasta, cover for 7-9 minutes or until the pasta is tender.
With either method, if you prefer your soup a bit thicker, take 1 cup of the beans and puree or blend then add back to the soup.