master

Instant Pot Bean Soup with Pesto

extra virgin olive oil

small onion

cloves garlic

medium carrots

stalk celery

ounce can diced tomatoes

ounce can chickpeas

vegetable stock

bay leaves

salt

freshly ground black pepper

packed cups fresh basil leaves

extra-virgin olive oil plus additional if needed

Parmesan cheese

garlic clove

pine nuts

Set Instant Pot to _SAUTE_ and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.

Add the tomatoes, chickpeas, stock, bay leaves, salt, and pepper.  Cover, seal the lid, and turn the vent to _sealing._ Hit _CANCEL_ then press the _MANUAL (high pressure)_ button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.

While the soup is cooking, prepare the pesto.

Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

When the soup is finished, remove the bay leaves.  Taste and season with pepper and more salt if needed.

Serve in individual bowls topped with pesto.