- 500 g dry navy beans
- 1 finely slivered onion
- 2 cloves of garlic, chopped
- 3 carrots, sliced
- 2 celery sticks, sliced
- 4 large tomatoes, diced
- 100 mL olive oil
- Herbamare® Original and pepper to taste
- 1 bunch of parsley, chopped
Let the navy beans soak in 2 L of water overnight. Drain the beans and place them in 2.5 L of new water.
Add all the ingredients except the parsley and let simmer for 1.5 to 2 hours. Top up with water as needed. Season with Herbamare® and pepper once fully cooked.
Pour into soup bowls and garnish with parsley.