Bean Soup

Ingredients

• beans
• onion
• clove garlic
• parsley
• white celery
• olive oil
• pepper
• tomato sauce or paste
• black cabbage
• bread

Instructions

1. Chop a quarter onion, a garlic clove, parsley and white celery very fine and make a soffritto in a good measure of oil, generous with pepper.
2. When it colours, add two ladlefuls of the beans' cooking liquid and a little tomato, boil, and pour into the pot of beans.
3. Optionally add pre-boiled black cabbage simmered in the soffritto liquid.
4. Moisten diced, finger-thick toasted bread with the soup. Use fine-skinned or sieved beans. Serves four or five.