Bean Soup with Prunes

Ingredients

Vegetable broth 1500 ml

Prunes 40 g

White beans 1 cup

Onion 1

Vegetable oil 3 tbsp

Bay leaf 2

Celery (stalks) 2

Rosemary 2 sprigs

Garlic 2 cloves

Canned tomato 400 g

Salt

Pepper

Pour the beans into cold water and let them sit for 7-8 hours or overnight. Rinse the soaked beans, then add fresh water and bring to a boil. Remove from heat and let them sit, covered, for about 1 hour.

Now let's prepare the vegetables for the soup. Cut the carrots into thin strips, finely dice the onion, and slice the celery. Chop the garlic.

 In a heavy-bottomed saucepan, fry the onion in hot oil for 4-5 minutes. Then add all the chopped vegetables, garlic, and beans (drain the liquid first) to the same pan.

Fry the entire mixture over high heat for 3 minutes, stirring constantly.

Add the diced tomatoes and their juices to the pan. Pour in the broth and bring to a boil. Cover and simmer over low heat for about 1 hour, until the beans are completely tender.

Pit the prunes and chop the flesh into small pieces. Rinse the rosemary. Add the prunes and rosemary sprigs to the pan and simmer for another 10 minutes. Remove the rosemary and bay leaf, season the soup with salt and pepper, and serve.

Enjoy!