Italian White Bean Soup with peppers

Name: Italian White Bean Soup with peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 25 ml olive oil; 100 g onion; 120 g carrots; 100 g celery; 8 g garlic; 4 g salt; 1 g black pepper; 1100 ml water; 500 g fully cooked white beans; 120 g red bell pepper

Italian White Bean Soup with peppers. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

25 ml olive oil
100 g onion
120 g carrots
100 g celery
8 g garlic
4 g salt
1 g black pepper
1100 ml water
500 g fully cooked white beans
120 g red bell pepper

Prepare the main vegetables in 1 cm pieces; chop onion, celery and garlic. Remove the seeds and dice the pepper to 1 cm.
Heat oil and soften onion, celery and carrots for 6 minutes. Add garlic and stir for 30 seconds.
Add the main soup ingredients, variation ingredient, water, salt and pepper. Bring to a boil, cover and simmer for 25–30 minutes; stir occasionally.
Continue until all vegetables and any dried lentils are fully tender. Add hot water if needed, divide into four portions and serve. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Thriving Vegetarian — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Collard_Greens_and_White_Bean_Soup.jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. White bean soup with collard greens; this formula uses different vegetables.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian White Bean Soup.