This stew is perfectly warming soup is full of beans and is flavored wonderfully with celery and carrots!

Gigante Bean Soup with Celery and Olives [Vegan]



Cooking Time




  • 1 1/2 tablespoons table salt, for brining
  • 1 pound (21/2 cups) dried gigante beans, picked over and rinsed
  • 2 tablespoons extra-virgin olive oil, plus extra for ­drizzling
  • 5 celery ribs, cut into 1/2-inch pieces, plus 1/2 cup leaves, minced
  • 1 onion, chopped
  • 1/2 teaspoon table salt
  • 4 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 2 bay leaves
  • 1/2 cup pitted kalamata olives, chopped
  • 2 tablespoons minced fresh marjoram or oregano
  • Lemon wedges


  1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
  2. Using highest sauté function, heat oil in Instant Pot until ­shimmering. Add celery pieces, onion, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, water, beans, and bay leaves.
  3. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 6 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-­release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
  4. Combine celery leaves, olives, and marjoram in bowl. ­Discard bay leaves. Season soup with salt and pepper to taste. Top ­individual portions with celery-olive mixture and drizzle with extra oil. Serve with lemon wedges.