Beloved You!

Ingredients

• 1 pound dried cannellini beans
• 2 Tablespoons olive oil (+ extra for garnish)
• 1 onion diced
• 3 large carrots diced
• 4 celery ribs diced
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 4 garlic cloves minced
• 1 Tablespoon fresh oregano chopped (+ extra for garnish)
• 8 cups Vegetable Broth + Extra for rewarming
• 1/4 cup fresh lemon juice
• 2 Tablespoons fresh parsley chopped (+ extra for garnish)

Instructions

1. In a large container, dissolve 3 Tablespoons of kosher salt in 12 cups of water. Add dried beans and soak overnight. Drain and rinse.** (see notes if you don’t have time for the overnight soak)
2. Turn Instant Pot to saute. Heat oil until shimmering.
3. Add onion, carrot, celery, salt, pepper and sauté for approximately 7 min or until vegetables are soft.
4. Add garlic and oregano, stir for 30 seconds.
5. Add broth and beans and give a quick stir.
6. Press manual on your Instant Pot and set for 30 minutes.
7. Allow natural pressure release.
8. Give the soup a few turns with the immersion blender (don't puree entirely unless you like your soups pureed!).
9. Add lemon juice and parsley. Stir.
10. Ladle into bowls, garnish with extra chopped oregano and parsley. Drizzle with olive oil (optional) and serve.

Recipe Notes

1. You can use dry Cannellini beans without soaking-but you will need to increase your manual cook time to 45 minutes and expect to need to add more vegetable broth after your natural release.

2. You can use canned Cannellini beans (use 3 cans for this recipe), drained and rinsed. Adjust your manual cooking time to 20 minutes which should be plenty for these already soft beans.

3. If you have leftovers and need to reheat your soup, no problem (one thing I love about soup is the leftovers!). But you may need to add some vegetable broth to keep the soup like consistency as it thickens as it sits in the refrigerator.