WHITE BEAN SOUP WITH TOMATO (additional ingredients)
½teaspoondried rosemary, chopped
2tablespoons tomato paste, dissolved in 6 tablespoons water*
FOR THE WHITE BEAN SOUP WITH LEMON
Rinse soaked beans and boil them for 2-3 minutes. Drain and discard the water.
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.
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.
Serve with the desired amount of fresh lemon juice and red pepper flakes (optional).
FOR THE WHITE BEAN SOUP WITH TOMATO
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).
Follow instruction #3 above and skip the lemon from instruction #4. Serve with red pepper flakes or/and thyme (optional).
*NOTES: Alternatively, you may use either 6 tablespoons passata, or 4 tablespoons strained canned tomatoes, or 2 fresh tomatoes, chopped.