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This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker. Pair it with a glass of wine and your soup night will feel quite special.
Instant Pot Bean Soup with Pesto.
It’s just begging to be made.
1. It’s super easy. Just chop up some onion, carrots and celery, open a couple cans, and let the Instant Pot do its work while you prepare the pesto.
2. It’s healthy and warming. Loaded with fresh veggies and chickpeas for fiber and protein, this soup is perfect for the cooler months.
3. It’s packed with flavor. The bean soup is amazing on its own, but the dollop of pesto on top takes it over the top.
I would actually call this soup an Italian bean soup. Not only does the pesto give it that touch, but the addition of lots of tomatoes into the mix almost makes it like a minestrone, without the noodles.
So, of course I had to pair this Italian bean soup with some Italian wines from Santa Cristina.
The first wine that I paired with it was the Pinot Grigio. I loved how its bright acidity and citrus notes paired with the rich pesto that was swirled into the soup.
But as you probably know by now, I’m a Rose girl. I wanted to give that pairing a try too. I really liked how the Cipresseto Rosato had a bit more body to it, but still that hint of acidity. It stood up nicely to the creamy chickpeas.
And for Rick, we had to open up a bottle of Red. The Toscana from Santa Cristina features a blend of Merlot, Syrah, Sangiovese and Cabernet. It’s not overly tannic, which made it perfect for pairing with this tomato based soup.
Which wine would you choose to pair with this Instant Pot Bean Soup? I’d love to hear your thoughts in the comments below.
- 1 Tablespoon extra virgin olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and chopped
- 1 stalk celery chopped
- 1 14-ounce can diced tomatoes undrained
- 1 14-ounce can chickpeas drained and rinsed
- 2 cups vegetable stock
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ packed cups fresh basil leaves
- ¼ cup extra-virgin olive oil plus additional if needed
- ¼ cup grated Parmesan cheese
- 1 garlic clove minced
- 1 Tablespoon pine nuts toasted
- Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.
- Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper. Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
- While the soup is cooking, prepare the pesto.
- Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
- When the soup is finished, remove the bay leaves. Taste and season with pepper and more salt if needed.
- Serve in individual bowls topped with pesto.