This easy Instant Pot bean soup recipe is ultra creamy and satisfying, especially on a chilly autumn, winter, or spring evening! Serve it with a crusty sourdough bread or this gluten-free focaccia bread recipe.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
5 cloves
garlic
crushed
2 teaspoons
dried rosemary
crushed
1 teaspoons
dried thyme
½ teaspoons
black pepper
2 cups
cannellini beans
soaked for 8 hours
4 cups
water
3 medium
yukon gold potatoes
chopped
3 large
carrots
sliced
4
celery stalks
chopped
2 teaspoons
Herbamare
1 large handfuls
parsley
chopped
