Description
Hearty bean soup gets a vibrant boost from homemade pesto. Perfect for a cozy weeknight meal.
Ingredients
Units
Scale
- 1 tbsp (15 ml) 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 (400 g) diced tomatoes undrained
- 1 14-ounce can (400 g) chickpeas drained and rinsed
- 2 cups (473 ml) vegetable stock
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1.5 cups (355 ml) fresh basil leaves
- 0.25 cups (60 ml) extra-virgin olive oil plus additional if needed
- 0.25 cups (60 ml) grated Parmesan cheese
- 1 clove garlic minced
- 1 tbsp (15 ml) pine nuts toasted
Instructions
- Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally, until tender (about 5 minutes). Add the garlic, carrots, and celery; cook, stirring, for 5 more minutes.
- Add the tomatoes, chickpeas, stock, bay leaves, salt, and pepper. Cover and seal the lid, turning the vent to sealing. Hit CANCEL, then press the MANUAL (high pressure) button and set the timer to 5 minutes. Allow about 15 minutes for the Instant Pot to come to full pressure; the display will then show a countdown timer. When the timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
For the Soup
- While the soup is cooking, prepare the pesto.
- Place the garlic and pine nuts in a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour in the olive oil and process until the pesto is pureed. Add the Parmesan and puree for 1 minute.
- When the soup is finished, remove the bay leaves. Taste and season with pepper and salt as needed.
- Serve in individual bowls topped with pesto.
Notes
- For a smoother soup, blend a portion of the cooked soup with an immersion blender before serving.
- If you don’t have pine nuts, substitute with walnuts or sunflower seeds for the pesto.
- Store leftover soup and pesto separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 10