Summary

Ingredients

• 400 g beans, white
• 2 cloves garlic)
• 1 large onion (s)
• 2 carrot (s)
• 1 piece (s) celeriac
• olive oil
• 4 tablespoon tomato paste
• 1 ½ liter beef broth
• 1 teaspoon thyme, dried
• 1 teaspoon spice mix (Aci Pul Biber) from the Turkish grocery store
• 1 teaspoon lemon (s), grated zest (organic)
• Salt and pepper, sugar
• 4 slices toast
• 4 egg (s), hard-boiled
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Cover the beans with water and soak overnight. Drain well the next day.
2. Clean the garlic, onion, carrots and celery and dice finely. Put some olive oil in a saucepan and fry the garlic first. Then add onion, carrot and celery cubes and fry with them. Put the tomato paste in the saucepan, toast it briefly, then add the beef broth. Season well with thyme, pul biber, lemon peel, sugar, salt and pepper.
3. Add the beans to the soup and let everything simmer gently in a closed pot for a good 60 minutes. Stir it every now and then. If the soup becomes too thick over time, just add a little more stock or water. Finally, season the soup again to taste. Remove the crust from the toast, cut the bread into small pieces and add to the soup.
4. Peel and chop the hard-boiled eggs. Wash parsley, shake dry, chop finely. Mix the parsley with the eggs and serve with the soup.