The Quarantine Chef

I absolutely love to cook. I found this recipe on Pintrest and I have been cooking it ever since. The recipe is Pasta E Fagioli Soup from Creme de la Crumb. It is cooked in an instant pot. It takes 30 minutes to prep and cook.


  • 2/3 cups of navy beans
  • 2/3 cups of red kidney beans
  • 1 pound of italian sausage
  • 1/2 cup of yellow/white onion
  • 3 teaspoons of minced garlic
  • 4 cups of chicken broth
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of diced tomatoes (not drained)
  • 2 celery ribs
  • 1/2 cup of carrots
  • 1 cup of ditalini pasta (or whatever you have on hand)
  • Salt, pepper, any seasoning you prefer
  • Parmesan cheese for topping


  1. Cover beans with cold water and soak overnight 6-8 hours, then drain and rinse.
  2. Combine the beans in a large pot and cover with water. Bring to a boil, then reduce the heat and allow it to simmer, stir occasionally. * You can also use canned beans if you prefer
  3. Preheat your instant pot to the setting “saute” then add the Italian sausageĀ  and onion. Cook until brown, then add the three teaspoons of minced garlic and cook until fragrant.
  4. Switch the setting to “soup” Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, beans, and season.
  5. Lock the lid and cook on high for 10 minutes, allow the instant pot to naturally slow release for 4-5 minutes, then quick release the until you can unlock the pot. Cook your pasta during the 10 minute period.
  6. Stir in your pasta and grate some Parmesan cheese on top and you’re ready to serve.