Ingredients
Scale
- 1 pound Italian Ground beef Sausage
- 15 oz Great Northern Beans (Drained & rinsed)
- 15 oz Kidney Beans (Drained & rinsed)
- 14 oz Diced Tomatoes (with juices)
- 8 oz tomato sauce
- 2 tbsp Tomato Paste (diluted in about 4 tbsp water)
- 1 cup onion (roughly chopped)
- 1.5 tbsp garlic (minced)
- 3/4 cup carrot (roughly cubed)
- 3/4 cup celery (roughly chopped)
- 1 cup Ditalini Pasta
- 3 tbsp Olive Oil
- Salt (to taste)
- 1 tsp Paprika
- 1/4 tsp oregano (dried)
- 1/2 tsp Italian seasoning (dried)
- 1.5 tsp Ground Black Pepper
- 1/2 tsp red pepper flakes
- 6 cups chicken stock
- Parsley (fresh flat leaf parsley chopped)
- Extra Virgin Olive Oil (drizzle the soup)
Instructions
- Set the Instant Pot to sauté mode on high heat. Add olive oil and ground beef, cooking until browned.
- Stir in chopped onion and garlic; sauté for one minute until fragrant.
- Add carrots and celery, mixing well for another minute.
- Pour in chicken stock to deglaze the pot.
- Mix in seasonings along with diced tomatoes, beans, and pasta.
- Cancel sauté mode, seal the lid, and pressure cook on high for 4 minutes.
- Perform a quick release after cooking, stir well, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 70mg