This Instant Pot Bean Soup with Spinach and Pesto packs a ton of nutrients from beans, spinach, and other veggies and a ton of flavor from Parmesan rind, lemon juice, and basil pesto for a nice European twist.
Dry White Beans | Sweet Onion Olive Oil | Marjoram | Celery Potatoes | Carrots | Spinach Parmesan Rind | Pesto Lemon Juice | Chicken Stock
PREPARE Soak your beans overnight, then chop up onions, carrots, celery, and potatoes. Next, heat oil in the Instant Pot and saute the onions and marjoram.
ADD VEGETABLES Add carrots, celery, and potatoes to the pot and cook for two minutes, then add rinsed beans, chicken stock, and Parmesan rind.
PRESSURE COOK Cook on high pressure for 8 minutes, then switch the Instant Pot off, remove Parmesan rind, and add spinach and lemon juice. Let the spinach wilt before serving.
Serve in bowls with a dollop of basil pesto and a piece of crusty bread.