Step 1

Chop the carrot, celery, and onion. Finely chop the garlic. Slice the bacon.

Step 2

Set the Instant Pot to the sauté function. Let heat for a minute or two. Add the olive oil and the bacon or ham (if using).

Step 3

Cook for about 2 to 5 minutes, until most of the fat has rendered.

Step 4

Add the carrots, onion, and celery. Cook for 2 to 3 minutes, until the onion is softened.

Step 5

Add the garlic and cook until fragrant, 30 seconds to 1 minute.

Step 6

Add the beans, broth, and dry seasonings - rosemary and thyme, salt, pepper, chili flake (if using).

Step 7

Secure the lid. Set the Instant Pot to high pressure for 35 minutes.

Step 8

Once the soup has finished cooking, manually release the pressure. Carefully remove the lid, stir in the red wine vinegar, and serve with fresh herbs like parsley or basil and a sprinkling of freshly grated parmesan.