Ingredients
4
4 servings
- •1 tablespoon salted butter
- •2 teaspoons extra-virgin olive oil
- •½ cup frozen diced carrots
- •¼ cup minced shallot
- •1 tablespoon minced garlic
- •3 ounces prosciutto, chopped
- •2 ½ cups chicken broth
- •1 (14.3 ounce) can cannellini beans, drained and rinsed
- •½ cup ditalini pasta
- •½ sprig fresh rosemary
- •1 large California bay leaf
- •2 sprigs thyme
- •1 teaspoon granulated garlic
- •⅛ teaspoon truffle salt
- •cheesecloth
- •butcher's twine
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
- Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
- Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.
Nutritional Facts
Per 4 servings
- Calories: 285
- Carbohydrate: 30g
- Fat: 13g
- Fiber: 5g
- Protein: 11g
- Sugar: 2g
Related Recipes
Pasta e Fagioli I
Pasta e Fagioli
Pasta e Fagioli (Pasta and Beans)
Easy Pasta Fagioli
Pasta E Fagioli
Andrea's Pasta Fagioli
Slow Cooker Pasta e Fagioli Soup
MeMe's Pasta Fagioli
Pasta e Fagioli ala Weeble
Pasta e Fagioli a la Chez Ivano
Pasta Fagioli Soup with Bacon
