Summary

Ingredients

• 2 glasses white beans
• 4 small carrots
• 2 onion bulbs
• 1 celery stalk
• 1 tbsp vegetable oil
• 1 tbsp tomato paste or 1 fresh tomato
• celery for garnish
• salt
• ground black pepper

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Instructions

1. Soak the beans in cold water for 6-8 hours, then drain the water, put the beans in a saucepan, add fresh water, bring to a boil and drain in a colander. Transfer the scalded beans back to the pot.
2. Wash, peel and cut the carrots into cubes. Peel the onion, chop finely. Wash the celery, chop finely, sauté in a frying pan in vegetable oil with tomato paste or finely chopped tomato pulp. Wash the celery greens, dry and chop finely.
3. Add onions, carrots and celery fried in tomato sauce to the pot with beans. Add water if necessary (it should only cover the food). Season with salt and pepper to taste and cook until the beans are cooked for about 50 minutes. Garnish with celery when serving.

Recipe Notes

Do not put celery stalk or greens directly into a pot of boiling soup, as it will take on an unpleasant greenish tint.
When boiling soup, you can add a small piece of smoked bacon or bacon to the saucepan; before serving, remove it, cut into cubes or strips and arrange on bowls.