Description
A hearty, flavorful Italian soup perfect for a busy weeknight. Ready in under 30 minutes!
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 onion
- 4-6 cloves garlic
- 1 large fennel bulb
- 2 cups (473 ml) chopped carrots
- 2 cans (6 cups) beans
- 1 14 ounce can (411 g) diced tomatoes
- 4 cups (946 ml) veggie or chicken stock
- 2 cups (473 ml) water
- 1 cup (237 ml) dry penne pasta
- 2 tsp kosher salt
- 0.5 - 1 tsp chili flakes
- 1 tsp italian seasoning
- a couple handfuls chopped lacinato kale
- Salt
Instructions
- For the Soup:
- In an Instant Pot, sauté onion and garlic in oil while chopping the remaining vegetables, adding them as you go.
- Add fennel, carrots, beans, diced tomatoes, water or stock, salt, chili pepper, and Italian seasoning.
- Stir in dry pasta and optional lacinato kale.
- Set the Instant Pot to high pressure for 10 minutes.
- Make the Gremolata while the soup cooks.
- After 10 minutes, manually release the pressure (cover the pressure release valve with a kitchen towel to reduce steam).
- Serve in bowls with Gremolata, crusty bread, and grated pecorino cheese (optional).
Notes
- For a richer flavor, use homemade vegetable stock instead of store-bought.
- If you don’t have lacinato kale, substitute with spinach or other hearty greens.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15