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Export 11 ingredients for grocery delivery
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.
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