Bean soup

Name: Bean soup
Yield: 6 persons
Ingredients: 1/2 kg white beans; 1 large onion; 3 carrots; 3-4 ripe tomatoes; 2-3 stalks celery; Good quality extra virgin olive oil; Sea salt, to taste; Freshly ground black pepper, to taste

fasolada

Ingredients

1/2 kg white beans
1 large onion
3 carrots
3-4 ripe tomatoes
2-3 stalks celery
Good quality extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Soak the white beans for 12 hours, or overnight.
Drain and rinse the soaked beans thoroughly. Transfer them to a large pot and cover with fresh water. Bring to a boil and cook for 20 minutes.
While the beans are cooking, prepare your vegetables: finely chop the onion, carrots, and celery. Dice or roughly chop the tomatoes.
After 20 minutes, add the chopped vegetables and tomatoes to the pot with the beans. Stir in a generous drizzle of good quality extra virgin olive oil, sea salt, and freshly ground black pepper. Give everything a good stir, then add enough additional water to generously cover the beans and vegetables.
Reduce the heat to low, cover, and simmer gently until the beans are very tender and the soup has thickened slightly, about 1 to 1.5 hours. Stir occasionally to prevent sticking.