Step 1

Rinse soaked beans and boil them for 2-3 minutes. Drain and discard the water.

Step 2

Clean the pot, add the beans and the hot water. Add onion, carrot, celery, garlic (optional). Bring to a boil and reduce heat to medium-low. Cover and simmer for 1 – 1 ½ hours until soften but not mushy. Add more hot water if desired.

Step 3

Add salt and pepper. Add the olive oil. Fork mash one cup of soup and pour the mixture in the pot. Simmer for another 5 minutes. Stir well and remove from heat.

Step 4

Serve with the desired amount of fresh lemon juice and red pepper flakes (optional).

Step 5

Follow instructions #1 and #2 above and add the dried rosemary, the bay leaf and the tomato paste (or passata or canned tomatoes or fresh tomatoes).

Step 6

Follow instruction #3 above and skip the lemon from instruction #Serve with red pepper flakes or/and thyme (optional).