Mediterranean bean soup

Ingredients for 5 servings:

• 250 g beans, large, white
• 1 large onion(s)
• 1 tbsp tomato paste
• 2 carrots
• 1 stalk(s) leek
• 1 liter of tomato(s), pureed
• 2 tbsp vegetable broth, granulated
• 1 zucchini
• 1 handful of fresh herbs (e.g. thyme, marjoram, savory, chives, parsley, lovage…)
• 1 dash of olive oil
• some pepper, black
• some baking soda
• Water for soaking

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

Soak the beans in water with a little baking soda for about eight hours. Heat a little olive oil in a soup pot. Then finely chop the onion and sauté it with the tomato paste. Add the beans with the soaking water and cook until the beans are tender (add more water if necessary). This should take at least an hour and a half (Important: Do not add salt or broth to the beans before they are cooked, or they will not soften). Clean and finely chop the carrots and leeks, and add them to the soup with the pureed tomatoes. Strip or chop the herbs and sprinkle them into the soup. Simmer until the vegetables are tender. Heat a little olive oil in another pan. Dice the zucchini and fry them separately. Season with salt and pepper, and add to the soup, which is now ready. The soup is thick thanks to the beans, but can be thinned with a little broth. Season to taste. Serve with baguette or flatbread.