Soak the beans in water overnight.
The next day, drain them, boil for 10 minutes, and drain again.
Sauté the finely chopped onion in a little olive oil, then add the boiled beans, boiling water, sliced carrots, chopped celery, grated tomato, and tomato paste. Cover and bring to a simmer.
Let the soup cook for about 1 hour (cooking time may vary depending on the beans’ hardness).
When serving, add a few drops of lemon juice if desired.
The next day, drain them, boil for 10 minutes, and drain again.
Sauté the finely chopped onion in a little olive oil, then add the boiled beans, boiling water, sliced carrots, chopped celery, grated tomato, and tomato paste. Cover and bring to a simmer.
Let the soup cook for about 1 hour (cooking time may vary depending on the beans’ hardness).
When serving, add a few drops of lemon juice if desired.
