Bean Soup

Ingredients

• White Beans 5 oz
• Potato 10 oz
• Water 0 qt
• Passata Tomato Sauce 1 tablespoon
• Carrot 1 piece
• Onion 1 head
• Garlic 2 cloves
• Parsley 2 sprigs
• Vegetable Oil 0 fl oz
• Bay leaf 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Soak the beans in cold water overnight.

Step 2

Drain the water from the beans, transfer them to a pot, add two liters of water, and cook until tender. This can take anywhere from 30 minutes to an hour and a half, depending on the variety.

Step 3

Dice the potatoes into small cubes and add them to the beans, then toss in a bay leaf and cook for 15–20 minutes.

Step 4

Chop the onion and carrot into small cubes.

Step 5

In a skillet, heat vegetable oil and sauté the onion until it becomes translucent.

Step 6

Add the carrot to the pan and sauté, stirring, for 5–7 minutes.

Step 7

Add the tomato paste to the skillet, stir, and cook for another 2–3 minutes.

Step 8

Add the sautéed vegetables to the beans and potatoes, and cook for another 3–5 minutes.

Step 9

Chop the parsley and add it to the finished soup. Season with salt and pepper to taste.

Step 10

Add crushed garlic using a press. Cover the soup with a lid and let it steep for 5–10 minutes.