Ingredients for - Lenten bean soup
How to cook deliciously - Lenten bean soup
1. Stage
Soak the beans overnight in plenty of water. Before cooking, rinse, pour cold water three times the volume of beans and bring to a boil. Peel onions, carrots, potatoes and garlic. Celeriac is washed, cut into rings, send to the boiling beans, 1 carrot and 1 onion, a bay leaf. Cook all until the beans are ready, about an hour (40 minutes was enough for me). Prepare the remaining vegetables: dice onion and potatoes, chop garlic, grate carrots on a coarse grater. In a saucepan with a thick bottom, heat olive oil, fry the onion and garlic until golden.
2. Stage
Add carrots, stew for 2-3 minutes more. Add potatoes.
3. Stage
Remove the celery, carrots, onions and bay leaf from the cooked beans. Add the broth together with the beans to the carrots, onions and potatoes. Season with salt and rosemary. Cook until potatoes are ready, about 15 minutes. In the ready soup add the greens. I had it was dill, but it would be good with parsley too)) Bon appetit.
