Ingredients
- 1 cup of Romano Beans
- 2 cups of water
- 1 tablespoon of salt
- 3 cups of water
- 1/3 cup of extra virgin olive oil
- 1 carrot
- 1 stalk of celery
- 1 whole onion (medium sized)
- 1 ripe tomato
- 1 potato (medium sized)
- 1 tablespoon of salt
- ½ teaspoon of hot chilli pepper
Steps
- In a pot: 1 cup of Romano Beans 2 cups of water 1 tablespoon of salt o Let boil until beans are soft
- In a separate pot: 3 cups of water 1/3 cup of extra virgin olive oil 1 carrot 1 stalk of celery 1 whole onion (medium sized) 1 ripe tomato 1 potato (medium sized) 1 tablespoon of salt ½ teaspoon of hot chilli pepper o Let cook until soft o Puree everything o Add beans to the soup o Simmer for 10 minutes together
- Serve with parmesan or add pasta.