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Ingredients
- 1 C dry white beans (great navy, northern or cannellini), covered with water and soaked overnight OR covered and boiled for 2 min and left covered to soak for several hours
- 1 T oil
- 1 large onion chopped
- 3 stalks celery, chopped
- Fresh ground pepper
- 4 C vegetable broth or water
- 1/2 tsp dried sage
- 1 (14 oz) can diced tomatoes
- 1 - 2 C chopped fresh spinach
- Salt to taste
- Parmesian cheese (opt.)
- Basil pesto(opt.)
Details
Servings 6
Preparation
Step 1
- Drain beans; heat oil in pressure cooker and add drained beans, celery, onion and few grinds of fresh pepper; add broth, sage
- Secure lid on cooker; cook 20 min.; remove from heat and let pressure drop naturally
- Open lid and add tomatoes and spinach; simmer until spinach is cooked; add salt and more pepper to taste; garnish with parmesian cheese or dollop of pesto.
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