Bean Soup

Perhaps your new favorite bean dish:

1. soak beans in cold water for one night, drain and place in a saucepan with the fresh water. Bring to a boil, cover and make strong for 10 minutes. Reduce the heat, cover and simmer gently for 2 hours, or until the beans are cooked.

2. Add onion, carrots, garlic, chili and vegetable soup and bubble repeatedly. Cover and continue to gently simmer for another 30 minutes until everything is very soft.

Remove half of the beans and vegetables with the cooking liquid and strain or blend with a food processor or hand blender until smooth.

Return the bean puree to the saucepan and add the tomatoes and celery. Simmer on low heat for 10-15 min, or until the celery is almost cooked, adding a little more clear soup or water if necessary.

In the meantime, make the croutons. Dice the bread.

Heat the oil with the garlic in a small pan and fry the croutons until golden brown. Place on paper towels to drain.

Season the soup and add the chopped cilantro, if desired. Shape into a warm tureen and serve on the spot with the croutons.

If you don’t find any or you want to modify the recipe, you can also use cannellini beans or beans.

Beans are a common ingredient in the

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