Summer white bean soup

Preparation – 15 minutes

Note: if you're using dried beans you need to soak them at least 12 hours in cold water.

Make sure the dried beans are soaked overnight. Peel the potatoes and divide into not too thick (half) slices. Peel the turnips and divide into wedges.

Also peel the carrots and divide into slices, not too thin but also not too thick. Rinse the celery stalks, use the stalks and the leaves and coarsely chop them. Peel and finely chop the garlic clove.  

Finishing the summer white bean soup – 45 minutes

Heat a knob of butter in a large pan and cook the bacon for a few minutes. Add turnips, carrot, potato and garlic cook for another few minutes. Add white beans along with 1,5 liter vegetable stock and sprigs of thyme and bring to a boil.

Turn down the heat as soon as the soup starts to boil. Let it simmer for about an hour, add celery stalks and leaves after about half an hour, if you'll add them too soon they'll become mushy.

As soon as the beans have softened enough, the soup is done. Remove rosemary sprigs and season the soup with pepper and salt. Serve with bread for a lovely lunch or meal. Enjoy!