Past e Fagiolo (of sorts)

I made this recipe in the Instantpot – so it was relatively quick and easy, and didn’t take much forethought.

• 2 15 ounce cans of cannellini beans (rinsed. I used northern beans, because that’s what was in the cabinet)
• 1 cup water
• 2 Tbs bacon grease
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 1 celery rib, chopped
• 1 pound Hot Italian Sausage or Sweet Italian Sausage, thinly sliced while still mostly frozen
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons tomato paste
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups chicken broth (or water, if you don’t have broth on hand)
• 4 ounces of ditalini (I’ve used other pastas on hand, like farfalle. I used about 8 ounces, and this dish came out thicker, like a casserole, and less like a soup)
• 2 ounces of Parmesan cheese, grated (1 cup)
• 1/2 cup finely chopped basil

1. Heat Instantpot with Sauté feature. Add bacon grease, onions, carrots, celery, salt, pepper and garlic. Stir until fragrant.
2. Add beans, tomato paste, sliced sausage, chicken broth (or water), and pasta.
3. Secure Instantpot lid and set to pressure cook for 20 mins.
4. After 20 mins, release pressure, stir and serve with cheese, red pepper flakes and basil.