Description
A hearty, one-pot Italian-style stew featuring creamy cannellini beans, ditalini pasta, and fresh kale, brightened with a splash of dry white wine.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 can (15 oz) crushed tomatoes
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chopped kale, stems removed
- Optional: Grated Parmesan for serving
Instructions
- Set the Instant Pot to the Sauté function and add olive oil. Sauté diced onion and minced garlic until translucent and fragrant.
- Pour in the white wine to deglaze the pot, scraping the bottom with a wooden spoon to remove any browned bits. Let it simmer for 2 minutes.
- Stir in the crushed tomatoes and vegetable broth, mixing well to combine.
- Add the drained cannellini beans, dried oregano, salt, and black pepper. Stir to integrate.
- Stir in the uncooked ditalini pasta, ensuring the noodles are submerged in the liquid.
- Lock the lid and set the Instant Pot to High Pressure for 4 minutes (or 2 minutes less than the pasta package's minimum cook time).
- Perform a quick pressure release once the timer expires.
- Stir in the chopped kale and let the residual heat wilt the greens for about 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian