Bean and Tomato Soup
Ingredients
Preparation steps
Soak the beans overnight.
The next day, add more water to make it up to 2 liters (approximately 8 1/4 cups). Add 1 teaspoon salt and cover the beans. Cook for at least 1 ½ hours over a low heat.
Blanch and peel the tomatoes. Cut in half, remove the seeds and chop into small pieces.
Fry the onions with the garlic in some oil until soft. Add the carrot and celery and cook briefly.
Drain the beans and add, along with the tomatoes and other vegetables, to the pot. Add 150 - 200 ml of water (approximately 1/2 - 3/4 cup).
Season vigorously with salt and pepper. Cover and cook over medium heat with a sprig of rosemary for about 20-25 minutes. Remove the rosemary, stir in the parsley and season with salt and pepper again.
If desired, you can also stir in freshly cooked pasta. Best served hot with fresh bread.
