Monastery style bean soup
200g white beans,
1/2 a celery,
1-2 chillies (peppers, by choice),
parsley, mint, sunflower oil, salt
Soak the beans in cold water for 3-4 hours, drain and pour fresh water.
Boil (in an earthware) pot together with oil, finely chopped carrots, onion and celery.
The sliced peppers are added later; the grated tomatoes and mint, when the beans have turned tender.
Salt and boil for another 15-20 min.
Serve sprinkled with finely chopped parsley.