Bean soup


  • 1.5 cups of white beans
  • 1 yellow onion
  • 2 carrots
  • 1 jar (32 Oz) tomatoes
  • 3 table spoon of olive oil
  • salt to taste
  • mint to taste


Put 1.5 cups of white beans in a glass container.
Add water, so it covers the beans with 1 or 2 inches of water.
Leave it in the fridge overnight.

On the next day discard the water from the glass container.
Put the beans in a pressure cooker and add water, so it covers them.
Put the lid but do not hermetize it. Bring the water to boil.

Discard the water and add 6 cups of new water.
Put the lid and hermetize. Bring the water to boil.
Reduce the heat just enough to keep it boiling. Boil for 40 minutes.

Release the pressured air. Remove the lid.
Add 1 chopped yellow onion.
Add 2 carrots sliced in small cubes.
Add 1 jar (32 Oz) of milled tomatoes.
Add 3 table spoon of olive oil.
Add salt to taste.

Boil for 15 minutes with closed lid but not presurized.

Turn the heat off. Open the lid and add mint to taste.
It is all done. Leave it to cool off a bit and it is ready to serve.