A delicious and hearty soup packed with beans and vegetables, perfect for a comforting meal.
Rinse the dried beans thoroughly under cold water.
Soaking the beans overnight can reduce cooking time and improve digestibility.
Soak the beans in water overnight or for at least 8 hours.
Ensure the beans are fully submerged in water during soaking.
Drain and rinse the soaked beans, then place them in a large pot with fresh water.
Use a large pot to allow the beans to cook evenly.
Simmer the beans on medium heat for about 1.5 hours until tender.
Check the beans occasionally to ensure they are not overcooked.
Heat olive oil in a pan and sauté the chopped onion, garlic, celery, and carrots until softened.
Sautéing the vegetables enhances their flavor and aroma.
Add the sautéed vegetables, diced tomatoes, and seasonings to the pot with the beans.
Stir well to ensure the flavors are evenly distributed.
Simmer the soup uncovered for 40-60 minutes, stirring occasionally.
Adjust the seasoning to taste during the simmering process.
Serve the soup hot with a drizzle of lemon juice and a side of crusty bread.
Garnish with fresh herbs like parsley for added freshness.
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