Instant Pot Italian Pesto Chickpea Soup









Instant pot Italian pesto chickpea soup made from dry chickpeas. Chickpeas, pork, herbs, peppers, carrots and kale, simmered in a basil pesto broth and finished with Parmesan cheese. This hearty chickpea soup has the autumnal feel, cozy and satisfying. I chose to use dry chickpeas in this gluten-free recipe because they add a lot more flavour to the broth, but also they are budget-friendly, and you control the salt. By using an instant pot, the soup cooks in half the time and also retains more nutrients. Did you know that a study done in 1995 showed that pressure cooking was one of the best cooking methods to retain nutrients? I know I was surprised.
Back to the soup, the recipe is not complicated, and the flavour of the broth is so good! I promise you will be impressed. The best part, this soup is even better the second…third…day, the flavours develop with each day, and it freezes well too. This soup goes well with a slice of gluten-free hearty bread
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