Italian

Pressure Cooker Pasta e Fagioli Soup is for Soup.

Pressure Cooker Pasta e Fagioli Soup takes 10 minutes to prepare.

Pressure Cooker Pasta e Fagioli Soup takes 20 minutes to cook.

Pressure Cooker Pasta e Fagioli Soup makes 8 servings.

The ingredients for Pressure Cooker Pasta e Fagioli Soup are:

1.5 cup Beans, White Canneloni, 1/2 cup (134g) (by LORIPDX1)
1.5 cup bean red kidney
16 oz Turkey, Ground turkey, 93% lean
1.5 cup, chopped Onions, raw
2 stalk, large (11"-12" long) Celery, raw
3 medium Carrots, raw
6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1.5 cup Tomato Sauce, with tomato tidbits
1.5 cup Hunts Diced canned tomatoes with Basil, Garli & Oregano (by LSLCURLZ)
1 serving Pasta - Barilla Plus Multigrain Pasta
1 tsp Salt
1 tbsp Basil
2 tsp Oregano, ground
2 tsp Garlic powder
.5 tsp crushed red pepper flakes (by TORI7HARRISON)
.5 tsp Thyme, ground
.5 tsp Pepper, black
2 tbsp Parmesan Cheese, shredded

Here is how you make Pressure Cooker Pasta e Fagioli Soup:

Chop all vegetables, and saute them on high saute with turkey until turkey no longer pink, and onions are translucent. Add spices and everything else. Stir. High pressure for 4 minutes, with 10-15 minutes NR.Serving Size: 1 1/2 to 2 cupsNumber of Servings: 8Recipe submitted by SparkPeople user AMYRAY813.

The nutritional information for Pressure Cooker Pasta e Fagioli Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 255.1

• Total Fat: 5.0 g
• Cholesterol: 40.9 mg
• Sodium: 1,160.3 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 9.5 g
• Protein: 21.0 g

Pressure Cooker Pasta e Fagioli Soup is Italian cuisine.

The dietary needs meet for Pressure Cooker Pasta e Fagioli Soup is Low Fat