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Greek White Bean Soup in the Instant Pot
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Ingredients
1 pound (455g) dry white beans (cannelloni or navy beans)
1/4 cup olive oil
3 carrots, peeled and diced
3 celery stalks, diced
1 onion, finely chopped
5-6 garlic cloves, grated
28 ounces (800g) crushed tomatoes
1/4 teaspoon crushed red pepper flakes
salt to taste
freshly cracked black pepper, to taste
12 cups water or vegetable stock
For the Gremolata:
1 cup finely chopped parsley leaves
1/2 cup finely chopped rosemary leaves
2 garlic cloves, grated
2 lemons, zest and juice
salt to taste
a pinch of crushed red pepper flakes
1/2 cup olive oil
Instructions
Rinse the beans and if you can, soak them overnight in a bowl covered with cold water.
Set the Instant pot to the Saute feature and add the olive oil, onion, carrots, and celery. Saute until soft. About 8-10 minutes.
Drain the water from the beans and add them to the pot.
Add the garlic, tomatoes, seasonings, and the water/broth.
Close the lid and set the valve to the sealed position.
Pressure cook on high for 40 minutes.
Allow the pressure to naturally release for 20 minutes.
Open the valve to release any remaining pressure.
Check the beans for doneness. If they're still not soft, either pressure cook for an additional 10 minutes or saute until they're tender.
Taste and adjust the seasoning if needed.
Make the Gremolata: Combine all of the ingredients in a small bowl and mix together. Store the leftovers in an airtight container in the refrigerator.
Serve the soup with feta,olives, toasted bread, and the gremolata.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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