Soaking time: 8-12 hours
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
For 4 servings
500g medium beans
5 tbsp. olive oil
1 tbsp. Tomato paste KYKNOS
500gr. Passata KYKNOS (slightly concentrated tomato juice)
800g of vegetable broth
2-3 sprigs of chopped celery
Freshly ground pepper
Soak the beans in water overnight. Chop the onion and leek on a cutting board with a sharp knife. Cut the carrots in half lengthwise and then into slices. Place a large saucepan over high heat and let it heat up well. Then, add olive oil.
Sauté the chopped onion together with the leeks and carrots for 3-4 minutes, sprinkling with salt and freshly ground pepper.
Add the Tomato Paste KYKNOS and continue sautéing for another 1 minute.
Add the beans together with the Passata KYKNOS, the vegetable broth and water until all ingredients are well covered and a little more than that.
Bring the bean soup to a boil, lower the heat, add the celery, cover the pot and let the beans simmer for about 1 hour and 15 minutes.
When the bean soup is ready, serve it in large, deep individual dishes with a little freshly ground pepper and a little olive oil on top.