Pasta e Fagioli Soup

Retired Computer Consultant (Design, Implement & Maintain) network systems for small businesses. Provided system software and hardware support for a local county offices.

Copycat recipe from the Olive Garden

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

1 heaping teaspoon chopped garlic

2 lbs ground beef

2 (28 ounce) cans diced tomatoes, undrained

1 (16 ounce) can red kidney beans, drained

1 (16 ounce) can white kidney beans, drained

3 (10 ounce) cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley

1 (20 ounce) jar spaghetti sauce

8 oz Pasta

1. Sauté the chopped onion, carrots, celery and garlic

2. Add beef and sauté until no longer pink.

3. Drain fat

4. Add remaining ingredients EXCEPT pasta

5. Set knob to Sealing position

6. Press Manual or Pressure Cook button (depending on your model)

for 15 minutes

7. Do a 15 minute NPR

8. Add cooked pasta after soup is finished*

My 6 quart held everything except 14 ounces of the diced tomatoes. Not wanting to go over the fill line, I just added it at the end (the soup was so hot that it cooked it right away).

* I make and add the pasta separately. I like to freeze/vacuum seal my leftover soup into individual servings and if the pasta is in it, it will become mushy when reheated. Also, 8 oz of pasta won't fit in a 6 qt and I don't think it will fit in an 8 qt either but even if it did, I think it would absorb too much liquid.

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