Ingr. X 6 pers.:
500 gr. of dried cannellini beans
1 kg of beetroot
1 stalk of celery
1 carrot
1 onion
tomato concentrate enough
Tuscan bread
olive oil
Salt and pepper
Soup beans and chard
Preparation:
Put the beans to soak overnight, drain them and put them in a pot of salted water and boil for two hours in a covered container. Chop the onion, carrot and celery and put the beat in a pot with half a cup of olive oil and let fry.
Clean the beets and put them in the pot discovery without adding water and let cook slowly, stirring occasionally, then add a tablespoon of tomato paste. Switch to mill half of the beans and add to the vegetables in the pot. Finally, add other whole beans. Cut the bread slices and toast in the oven for a few minutes. Rub the slices with a clove of garlic in the pot and place of each person and pour the broth. Dress simply with oil, salt and pepper
