White beans soaked in the evening
in cold water. In 15 hours
water poured out and washed beans
running water. Beans poured
in a saucepan pour the water so that
the beans were completely in the water.
Cooked it on low heat until soft
about 70 minutes. Some beans set aside for
trappings. Poured the broth and brought to
boilings. (During lent broth better
to use a vegetable.)
Cauliflower disassembled into inflorescences
and put it in the pot. Onion chopped finely
and sautéed in olive oil.
With a pot of soup added Bulgarian
pepper for flavor. Put the browned
onions, Bay leaves and ground red pepper.
I cooked soup for 20 minutes.
Soup grind hand blender
to the state of puree.
Finely grated garlic and put
in a pot of mashed potatoes. Mashed mixed.
Soup laid out on bowls.
Put in each portion of cooked
beans and sprinkled with dried rosemary.
Fresh rosemary will be more fragrant,
but I didn't have one at the moment.