Bean Soup Provencale
|Dry navy beans||1⁄2 Cup (8 tbs), soaked overnight|
|Water||4 Cup (64 tbs)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, diced small|
|Carrot||1 , diced small|
|Celery stalk||1 , diced small|
|Leek||1 , diced small|
|Zucchini||1 Small, diced small|
|Tomato||1 , peeled, seeded and diced|
|Potato||1 Medium, diced small|
Cook the beans in the water with the bay leaf until tender, about 1 hour.
In a large saucepan, heat oil over medium heat; ad onion, celery, carrot, leek and zucchini.
Sweat for 5 minutes! Add tomato and water; simmer 20 minutes.
Add potato and simmer until all vegetables are tender.
Drain cooked beans and add to soup.