Bean soup

Preparation mode

• If the beans are already cooked, set aside. If not, cook the beans in salt water until soft.
• Cut the vegetables (carrots, potatoes, tomatoes) into small cubes so that they cook quickly.
• In a large pan, heat the olive oil or oil over medium heat.
• Add the onion and sauté until transparent.
• Add the garlic and sauté for another 1 minute, be careful not to burn.
• Put the carrot and potato in the pan, stirring well to absorb the flavors of the braised.
• Add the chopped tomatoes if you are using it and cook for another 2 minutes.
• Add cooked beans (with the broth) and bay leaf. If the beans are too thick, add the liter of water or vegetable broth gradually until it reaches the desired consistency.
• Season with salt and black pepper to taste.
• Cover the pan and cook over medium heat for about 20 to 25 minutes, or until the vegetables are very soft and the well -incorporated flavors.
• If you prefer more creamy soup, you can hit a part of the soup in a blender and then return to the pan. Or you can use a mixer directly in the pan to shrink part of the ingredients, making it thicker.
• Adjust salt and pepper if necessary.
• Serve the hot bean soup, finished with chopped green-smelling.
• Follow with toast, bread or a drizzle of olive oil on top.