Bean soup

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  4-6 servings

500gr white small haricot beans

3 medium size carrots cut thin rounds

1 stick of celery chopped coarsely

2 onions, chopped

1 cup olive oil   

5 cups water

Preparation

Boil beans for 5' minutes and discard water. Rinse with cold water.

Combine beans and vegetables in a saucepan, cover with water and boil until ingredients are cooked and liquid is reduced.

Five minutes before turning off the heat add the olive oil.

Thicken sauce with one tablespoon of flour mixed with cold water and stir in the soup while cooking.      

Serve hot with freshly squeezed lemon and additional olive oil (optional), olives and crusty bread.

Optional

This recipe can be prepared by adding a tablespoon of tomato paste, diluted in a cup of tomato juice or 4 chopped ripe plum tomatoes, skinless and seedless

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