- olive oil - 1/2 cup
- celery - 1/2 cup
- carrot - 1/2 cup
- onion - 1 cup
- garlic - 1 tooth
- rosemary - 2 Pieces (fresh twigs)
- tomato paste - 1 teaspoon
- tomatoes - 1 glass (clean and crush)
- salt - 1 pinch
- black pepper - 1 pinch
- beans romano - 780 gram
1. Heat the oil in a deep frying pan. Add celery, carrots and onions, cook over medium heat, stirring, about 25 minutes. Add the garlic, rosemary and cook until a pleasant aroma appears. Add the tomato paste and tomatoes. Bring to a boil. Season with salt and pepper. Cook for about 5 minutes. 2. Put the beans in a saucepan. Pour 1/2 cup of water. Boil. Cooking for 40 minutes. Adjust the seasonings and serve to the table. Bon Appetit!
Servings: 3-4