Foodi Pasta Fagioli ("Fazool")
Pressure cooker version of pasta fagioli, an Italian ham and bean soup with a tomato base. A childhood favorite of mine and my brothers. This version makes double the amount we needed for our family of 5 growing up (I have a family of 7), so cut in half if you aren't wanting as much. I only make a big ham once or twice a year for holidays, but if I have a leftover ham with a bone, I'll use that instead of buying ham hocks.
Foodi Pasta Fagioli ("Fazool")
Pressure cooker version of pasta fagioli, an Italian ham and bean soup with a tomato base. A childhood favorite of mine and my brothers. This version makes double the amount we needed for our family of 5 growing up (I have a family of 7), so cut in half if you aren't wanting as much. I only make a big ham once or twice a year for holidays, but if I have a leftover ham with a bone, I'll use that instead of buying ham hocks.
Open in Cookpad AppSteps
- 1
Turn Foodi on saute hi and start. Add butter, celery, and onions. Saute 3-5 minutes.
- 2
Add all other ingredients *except* kidney beans and pasta. Put pressure lid on. Set to seal. Set Foodi to Pressure Hi 30 minutes. Press start.
- 3
Natural release 10 minutes. Meanwhile, dump kidney beans in colander in sink and rinse well. Let drain.
- 4
Remove pressure lid carefully. Stir. Add drained kidney beans. Break up capellini nests by crushing in hands over pot and add to soup. Set Foodi to Saute Med-Lo.
- 5
Using tongs, carefully remove ham hocks into colander in sink. Break up with two forks and let cool.
- 6
When cool enough to touch, separate any ham meat. Discard bone, skin, and fat. (There is not a whole lot of meat from the ham hocks, but still do this.) Add ham meat to soup. Set Foodi to Keep Warm.
- 7
Serve topped with grated parmesan cheese with a side of thick crusty bread for dipping.
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