White Bean Soup
Serves 4
Prep Time 20 mins
Cooking 60 mins
Level low
Ingredients
- 250g Dried Pea Beans
- 2 tbsp Olive Oil
- Finely chopped Onion
- 4, sliced Garlic Cloves
- 2, diced Carrots
- 200g Mayor Polpa (tomato pulp)
- 100g Three Hills Kunserva (tomato paste)
- 3 Bay Leaves
- 2 sticks, cut in small Celery
- 2 ltrs Water
- Finely chopped Parsley
- Grated Hanini Pekorin Mature Cheese
- Salt & Pepper
Leave the white beans in clean water overnight. Rinse & drain the beans in clean running water until it runs clear. Shallow fry the onion, and garlic and add the carrots and cook for around 5 minutes. Add the Mayor Tomato Pulp and the Three Hills Kunserva, bay leaves and celery sticks. Add the water, bring to the boil and add the white beans. Cook on moderate flame for around 60 minutes. Once the beans are tender season the soup well. Serve piping hot with the Ħanini Pekorin and parsley.
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