3cupscanned or cooked Great Northern Beans, rinsed and drained
2bay leaves
1tablespoondried rosemary
1/2tablespoondried chopped onion
2teaspoonsgarlic powder
1teaspoondried basil
4cupsbaby spinach or kale
1/2cupfresh grated parmesan (optional)
sea salt and black ground pepper to taste
Instructions
Add all of the ingredients except for the spinach, parmesan, salt and pepper to your Instant Pot Pressure cooker.
Place the lid on your pot. Make sure the pressure knob is in the SEALING position.
Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 1.
When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot.
Salt and pepper to taste and stir in spinach while the soup is still hot. Serve warm with a sprinkle of parmesan cheese.
Notes
Note: Use whatever vegetables you have on hand. Cabbage and potatoes are also fantastic additions.