• Press “saute” on the Instant Pot and once the pot is becoming warm (just a minute or so) add olive oil, bacon, onion, carrots and celery.
• Saute for 5 minutes until softened but not browned, stirring regularly.
• When there is just a minute to go, add the garlic.
• Press “cancel” on the instant pot.
• Then add drained beans, chicken stock, diced potato, lentils, tomato pulp, parmesan rind (if using), bayleaves, rosemary sprig and salt and pepper.
• Stir well, scraping any bits that have caught on the bottom.
• Place the lid on ensuring the vent is turned to “sealing”.
• Press “pressure cook” (or manual) and set the time for 6 minutes.
• When the time is up, leave the instant pot in “keep warm” mode for 10 minutes then press “cancel’ and do a manual release and add the spinach.
• The heat should be enough to wilt the spinach. If not, press “saute” and simmer for a minute or two
• Press “cancel”, remove the Parmesan rind (if using) and serve the Instant Pot Bean Soup with freshly grated Parmesan cheese.

Alternative Stovetop Method.

• Place a large saucepan over medium high heat, then add olive oil, bacon, onion, carrots and celery.
• Saute for 5 minutes until softened but not browned, stirring regularly.
• When there is just a minute to go, add the garlic.
• Then add drained beans, chicken stock, diced potato, lentils, tomato pulp, parmesan rind (if using), bayleaves, rosemary sprig and salt and pepper.
• Stir well, scraping any bits that have caught on the bottom.
• Bring the soup to a simmer, then turn down to low and place the lid on.
• Simmer for 30-40 minutes or until the vegetables and lentils have softened and the soup is thick. Stir occasionally, checking that the soup isn’t catching on the bottom.
• When ready, stir in the spinach and simmer for just a minute or two until wilted. Remove the Parmesan rind before serving. Taste and adjust the seasoning to your taste.
• Serve the Instant Pot Bean Soup with freshly grated Parmesan cheese.