Bean soup
Ingredients
- 500 γραμ. μέτρια φασόλια Voion reef
- 3 carrots cut into small frames
- 2 chopped onions
- 2 sprigs of celery with their green leaves chopped
- 2 tbsp. tomato paste
- 1 tbsp. bukovo (optional)
- 3/4 cup olive oil
- salt
- freshly ground pepper
Procedure
- Put the beans in a saucepan with plenty of cold water to cover them. Let them boil for 35΄-40 ′, to soften them. Drain them in a colander. Finely chop the vegetables. Put 2-3 tbsp. olive oil (of the total) in a deep saucepan and add the onions, carrots and celery. Mix them well, to be oiled. Leave them for 2΄-3΄ on medium heat.
- Add the pulp and rub it on the base of the pot. Add the half-boiled beans and add boiling water to cover the ingredients and 2-3 fingers protrude from above. Cover the pot and simmer the bean soup for 30΄-35΄. Then add salt and pepper and if you want, add the boukovo.
- Finally, add the rest of the olive oil, on the one hand because it is healthier (the oil retains all its vitamins) and tastier, on the other hand because this is a way to boil legumes. Let the bean soup boil for a few more minutes, until the beans are well cooked and their juice looks like a thick sauce.
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