- 300 g dried white beans
- 150 g onion
- 150 g carrots
- 100 g celery
- 400 g canned chopped tomatoes
- 1500 ml vegetable stock
- 30 ml olive oil
- 10 g garlic
- 4 g smoked paprika
- 2 g dried bay leaves
- 15 g fresh parsley
- 10 g salt
- 3 g ground black pepper
- 300 g crusty bread
Soak the dried beans overnight in plenty of cold water, then drain and rinse them thoroughly before beginning the soup preparation early the following day.
Heat olive oil in a large pot and soften onion, carrots, and celery over medium heat until fragrant, tender, and lightly golden around the edges.
Add minced garlic, smoked paprika, and bay leaves, stirring constantly for one minute so the spices release their aroma without becoming bitter or badly scorched.
Pour in the vegetable stock, add the soaked beans and chopped tomatoes, then bring everything gradually to a gentle boil over steady medium high heat.
Reduce the heat, cover partially, and simmer for sixty to seventy five minutes, stirring occasionally until the beans become completely tender and creamy inside throughout.
Remove the bay leaves, then mash a small portion of beans against the pot to thicken the broth naturally without adding any flour or cream.
Season with salt and black pepper, add chopped parsley, and simmer uncovered for another ten minutes so the flavors blend into a wonderfully balanced soup.
Serve the bean soup hot with crusty bread, extra parsley, and a small drizzle of olive oil for freshness, richness, and deeply comforting homemade flavor.