- 1 cups raw white bean
- 1 onion, finely chopped
- 1 large tomato, chopped
- 5 garlic, finely chopped
- 1/ 2 cups chopped carrots
- 1/ 2 cups chopped celery
- 1 tablespoons tomato paste
- 1/ 2 teaspoons dry oregano
- 1/ 2 teaspoons black pepper powder
- 1/ 2 teaspoons cumin powder
- 1/ 2 teaspoons paprika
- Salt as per taste
- Juice of 1 lemon
- 3 cups water/ vegetable stock
- 2 tablespoons olive oil
Soak white beans in water for atleast 7-8 hours or overnight.
Put the soaked beans, and around 3 cups of water in a pressure cooker and cook till 2-3 whistles. The beans should only be partially cooked.
In a heavy-bottomed pan, heat some oil. Add the grated garlic and onions. Saute till onions become translucent.
Add celery and carrots, saute for 2-3 minutes and then add the grated tomatoes. Cook the tomatoes for around 5-6 minutes.
Next, add in the tomato paste, oregano, pepper, cumin powder, paprika, and salt. Cook for another 2-3 minutes.
Add the vegetable stock/ water and white beans. Let it simmer for around 15-20 minutes. Switch off the gas.
Take out the soup in a serving bowl, drizzle extra virgin olive oil and lemon juice. Enjoy with any bread of your choice.