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Export 11 ingredients for grocery delivery
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)
Turn Instant Pot to saute. Heat oil until shimmering.
Add onion, carrot, celery, salt, pepper and sauté for approximately 7 min or until vegetables are soft.
Add garlic and oregano, stir for 30 seconds.
Add broth and beans and give a quick stir.
Press manual on your Instant Pot and set for 30 minutes.
Allow natural pressure release.
Give the soup a few turns with the immersion blender (don't puree entirely unless you like your soups pureed!).
Add lemon juice and parsley. Stir.
Ladle into bowls, garnish with extra chopped oregano and parsley. Drizzle with olive oil (optional) and serve.