Friday October 18th, 2013
For 6 servings:
500 g beans
500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.)
500 g ripe tomatoes / 400 g canned tomatoes
2 tablespoons olive oil
1 bunch lovage/parsley
salt and pepper
Allow the beans to soak overnight. Wash and boil them in 3 l water.
When the beans are almost cooked add the chopped vegetables. Continue to boil for 5-6 minutes and add the chopped tomatoes. When the beans and the vegetables are well-done just add salt and pepper to taste.
Garnish the dish with olive oil and finely chopped lovage/parsley.