Vegan Instant Pot White Bean Stew

rainbowplantlife.com

Sophie

12 ounces (340g) dried white beans, such as cannellini or great northern beans, soaked overnight*

3 medium shallots, diced

4 garlic cloves, chopped

3 celery ribs, sliced

1 large or 2 small-to-medium Yukon Gold potatoes, scrubbed, peeled, and grated**

3 ½ cups (840 mL) vegetable broth***

1 to 1 ½ teaspoon ground cumin (use 1.5 tsp if you love cumin like I do)

1 teaspoon sweet or hot paprika

Bouquet garni: 2 bay leaves a few sprigs of flat-leaf parsley and thyme, tied tightly together with kitchen twine

1 ½ to 2 teaspoons kosher salt

Freshly cracked black pepper to taste

1 (14.5-ounce / 410g) can crushed tomatoes

3 tablespoons (50g) tomato paste

subheading: Gremolata Topping:

1 large handful of Italian flat-leaf parsley, leaves and stems

1 large garlic cloves, peeled and left whole

1 small organic lemon

Coarse or flaky sea salt

For serving (optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread

Directions at rainbowplantlife.com

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