Wine Pairing: Instant Pot Bean Soup with Pesto and Santa Cristina
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and chopped
- 1 stalk celery chopped
- 1 14- ounce can diced tomatoes undrained
- 1 14- ounce can chickpeas drained and rinsed
- 2 cups vegetable stock
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
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