300 g white beans (soaked in water overnight)
3 garlic cloves
1 tbsp chopped celery herb
1 rosemary sprig
1 thyme sprig
1 red bell pepper
1/2 bunch of green onion (ca. 3)
1 l vegetable stock
Put beans in a deep pan with garlic, celery herb, rosemary and thyme. Cook until tender. Do not throw garlic away!
Clean pepper from seeds and cut into cubes. Shop onion finely and fry in butter, add pepper cubes and fry too. Remove skin from tomatoes, cut into cubes and simmer a bit. Pour the broth and let boil.
Reduce temperature to medium and cook for about 5 minutes. Put beans and crushed garlic to the soup, let it cook until the vegetables are soft. Season with salt and pepper.