The classic tomato soups that make us happy every time we make it, we eat it.
- 1/2 cup kidney beans
- 3 tablespoons olive oil (or any other oil)
- 1 finely chopped onion
- 1 finely chopped celery stalk
- ½ cup of green string bean, chopped
- ¼ cup of peas, frozen can be used too
- 1 grated carrot on a grater
- 3 garlic cloves, chopped
- Leaves from 3 thyme stalks
- 4-5 chopped ripe tomatoes
- 1 tablespoon tomato paste
- 1 pound of peeled and crushed tomatoes
- 1 container (32 ounces) chicken broth or vegetable broth (organic and non-GMO)
- A small bundle of whole parsley stalks (which could be pulled out at the end)
- Salt and fresh ground black pepper
- Little sugar for balancing acidity (optional)
- Soak the beans in water for 3-4 hours. Rinse in fresh water.
- In a large pot, heat olive oil over mid heat (do not bring to a smock point), combine the onion, celery, carrot, green strings, peas, garlic, and thyme, stirring with a wooden spoon.
- Mix in the fresh cut tomatoes and tomato paste. Sauté it for about 2-3 minutes along with the vegetable mixture to lose its sourness.
- Add the beans. stir
- Season with salt and pepper. Pour boiling water and bring to a boil. Cook for about an hour on a medium-low flame, partially covered.
- At the end of the cooking add the parsley bunch, tasting and making sure the beans have softened nicely—seasoning and, if necessary, adding a little sugar to the balance of acidity. Continue cooking for another 5-10 minutes.
- Just before serving, remove the parsley and sprinkle with freshly chopped parsley.