White beans, carrot and celery in combination with fresh tomato, parsley and olive oil – complete mediteranian pleasure.
- 2 cups white beans
- 2 chopped leaks
- 1 cup diced carrot
- 1 cup chopped celery, including leaves
- 1,5 cup peeled and chopped tomatoes
- 3 tablespoons tomato paste
- 3 tablespoons olive oil
- 2 l water
- 1/2 teaspoon suga
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- chopped parsley for garnish
White beans boil in little water, drain and put aside.
Put olive oil in saucepan an bring it to full heat. Cook leak, carrot and celery for few minutes and add chopped tomato. Cook for one more minute. Add all remaining ingredients, except parsley, and bring to boil. Reduce heat and cook, tightly covered, for about an hour or until beans are soft.
When cooked, sprinkle with chopped parsley.