White Bean Stew

Ingredients

• 350 g dried white beans
• 0.125 l olive oil
• 1 onion
• 2 Garlic cloves
• 2 Celery stalks
• 2 leeks
• 4 Carrots
• 250 g Spinach
• 500 g peeled canned tomatoes
• 1 bunch parsley
• 1 bunch Basil
• Salt
• Pepper
• 50 g Pine nuts
• 300 g Tuscan white bread

Instructions

1. 1.

   Soak the beans overnight in plenty of water. The next day, cook them with the soaking water for 1½ hours over medium heat until tender.

2. 2.

   Peel and finely chop the onion and garlic. Heat oil in a pot and sauté both until translucent. Wash and roughly chop celery, leek, and carrots; add to the onions and brown everything together. Rinse and roughly chop spinach. Wash herbs, shake dry, chop, and stir into the mixture. Finally, add tomatoes and cover with about 2 liters of water. Cover and simmer over low heat for about 1 hour.

3. 3.

   Blend half of the beans in a blender, then return them to the pot with the remaining whole beans and stir in pine nuts.

4. 4.

   Slice the bread, place directly into the soup bowl, and pour hot soup over it.