Ingredients
White beans, 2 cups
Olive oil, 5 tablespoons
Onion, 1 medium unit
Carrot, 1 medium unit
Celery, 1 stalk
Potato, 1 small unit
Garlic, 3-4 cloves
Tomato, 5 medium units
Tomato paste, 2 tablespoons
Paprika, 1 flat teaspoon
Salt, 1½ flat teaspoons
Black pepper, 1 flat teaspoon
Turmeric, 1/2 flat teaspoon
Sugar, 1 flat teaspoon
Dried basil, 1 teaspoon
Chili, a pinch
Water, as needed
Preparation
1. Wash the beans and soak in water overnight.
2. Strain and wash again, put the beans in a deep pot, fill with water and bring to a boil.
3. Strain and wash the beans once more.
4. Fry the onion in olive oil in a pan until golden, add the potatoes, carrots, celery and garlic, and continue to fry for a few minutes.
5. Add about 7-8 cups of water and the cooked white beans. Add the chopped tomatoes (you can also use about 600 g of diced tomatoes or combine with fresh tomatoes), the tomato paste and the spices.
6. Cook for about an hour or until the beans are soft.
7. Serve the soup hot and garnish with parsley.
8. Bon appetite (:
Total time: 1-2 days
The preparation method also includes frying. The potato is meant to slightly thicken the soup. You can also add a heaping tablespoon of flour with about half a cup of water for thickness. If it is too thick - you can add boiling water to the water.