Step 1

In a large container, dissolve 3 Tablespoons of kosher salt in 12 cups of water. Add dried beans and soak overnight. Drain and rinse.** (see notes if you don’t have time for the overnight soak)

Step 2

Turn Instant Pot to saute. Heat oil until shimmering.

Step 3

Add onion, carrot, celery, salt, pepper and sauté for approximately 7 min or until vegetables are soft.

Step 4

Add garlic and oregano, stir for 30 seconds.

Step 5

Add broth and beans and give a quick stir.

Step 6

Press manual on your Instant Pot and set for 30 minutes.

Step 7

Allow natural pressure release.

Step 8

Give the soup a few turns with the immersion blender (don't puree entirely unless you like your soups pureed!).

Step 9

Add lemon juice and parsley. Stir.

Step 10

Ladle into bowls, garnish with extra chopped oregano and parsley. Drizzle with olive oil (optional) and serve.