Gigante bean soup with celery and olives from Mediterranean Instant Pot: Easy, Fast, Authentic Recipes for Eating Well (page 47) by America's Test Kitchen Editors

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Notes about this recipe

  • Eat Your Books

    Beans soak 8 to 24 hours. Can substitute fresh oregano for marjoram.

  • dinnermints on March 26, 2022

    Good, as long as you like brothy soups. I did think the broth could use more depth, and might throw in a parmesan rind and dried orange zest strips next time. I didn't think my brined royal corona beans would cook all the way in 6 minutes so I did 20 minutes on low instead, and that seemed to be perfect. The soup does need the olive topping, and actually, I see I forgot to add the fresh oregano (argh - was just wondering what I bought that for), which would have been fabulous. Also forgot to serve with lemon wedges, which the soup also needs. Initially didn't think I would make this soup again, but after eating it for lunch for a couple of days + lemon, I've changed my mind; would definitely make again with these changes (and remembering all of the ingredients). It's also good with bulgur in it, if you have family members who aren't brothy soup fans.

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