Recipes
Pasta e Fagioli with Ground Beef and Fresh Basil
6 servings
30-60 min
Easy
Talk about a classic! And Olive Garden’s version is even better than the norm because it’s packed with so much goodness in every spoonful. Although this dish appears in the soup section on the chain’s menu, our copycat (and the original) is really more of a well- stocked stew, even a beef- and- bean casserole with lots of vegetables. Make sure you only use lean ground beef to avoid a grease slick in the pot.
The original (as with our copycat) has red kidney beans. If you’re not a fan, omit them and use an additional 15-ounce can of cannellini beans, drained and rinsed.
Although not in keeping with the original, we found we wanted to spice up the dish. If you feel the same, add up to 1 teaspoon red pepper flakes with the dried spices. Or simply garnish the servings with those fiery flakes.
INSTRUCTIONS
- Press SAUTÉ and set to MEDIUM, NORMAL, OR CUSTOM 300°F for 10 minutes. Press START if needed.
- As the pot heats, warm the oil in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Crumble in the ground beef and cook, stirring occasionally, until lightly browned, about 4 minutes.
- Stir in the onion, celery, and carrot. Cook, stirring often, until the onion softens, about 3 minutes. Pour in the broth and scrape up any browned bits on the bottom of the insert.
- Stir in the tomatoes (with their juice), the kidney beans, cannellini beans, pasta, garlic, Italian seasoning blend, salt, and pepper until well combined. Turn off the SAUTÉ function and lock the lid onto the cooker.
- For the MAX Model: Set pot for PRESSURE COOK on MAX pressure. Set the time for 8 minutes with the KEEP WARM setting off. Press START if needed.
- For other Instant Pot models: Set pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 10minutes with the KEEP WARM setting off. Press START if needed.
- When the pot has finished cooking, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir well, then serve hot with fresh basil and finely grated or shredded Parmigiano-Reggiano as a garnish over the servings.
Notes
Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
• For an 8- or 10-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you can even double the amounts.
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
• For an 8- or 10-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you can even double the amounts.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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