Ingredients

• 300 g dried white beans
• 1 piece onion
• 1 piece carrot
• 1 piece celery stalk
• 3 clove garlic cloves
• 2 tbsp tomato paste
• 1 tbsp Turkish red pepper paste
• 3 tbsp olive oil
• 1.5 kg vegetable broth
• 2 piece bay leaves
• 1 bunch fresh parsley
• 2 tbsp fresh dill
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Soak the beans

   Place dried white beans in a large bowl and cover with cold water by 5cm. Soak for 8-12 hours until beans have doubled in size and feel slightly soft when pressed. Drain and rinse thoroughly. Do not skip soaking as unsoaked beans will take much longer to cook and may remain tough.

2. Cook the beans

   Place soaked beans in a large pot with fresh cold water covering by 3cm. Bring to a boil over high heat for 3-4 minutes, then reduce to medium-low heat. Simmer for 45-60 minutes until beans are tender when pierced with a fork. Drain and set aside. Do not add salt during cooking as it will toughen the bean skins.

3. Prepare the vegetables

   Finely dice the onion into 5mm pieces. Cut carrot into small 8mm cubes. Chop celery stalk into thin 5mm slices. Mince garlic cloves finely. Having uniform small pieces ensures even cooking and better flavor distribution. Do not cut vegetables too large or they will not cook properly in the soup time.

4. Sauté the aromatics

   Heat olive oil in a large soup pot over medium heat for 2 minutes until shimmering. Add diced onion and cook for 6-8 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. The onion should be golden but not brown. Do not let garlic burn or it will become bitter.

5. Add vegetables and paste

   Add diced carrot and celery to the pot and cook over medium heat for 5-6 minutes until slightly softened. Stir in tomato paste and red pepper paste, cooking for 2-3 minutes until paste darkens and becomes fragrant. The vegetables should still have some bite. Do not let the paste stick and burn on the bottom.

6. Add beans and broth

   Add cooked beans, vegetable broth, and bay leaves to the pot. Bring to a boil over high heat for 3-4 minutes, then reduce to low heat. Simmer gently for 20-25 minutes until vegetables are completely tender and flavors have melded. The broth should be aromatic and slightly thickened. Do not boil vigorously or beans may break apart.

7. Season and finish

   Remove bay leaves and season with salt and black pepper. Stir in chopped fresh parsley, dill, and lemon juice. Cook over low heat for 2-3 minutes until herbs are wilted and bright green. Taste and adjust seasoning as needed. The soup should be well-balanced with bright herb flavors. Do not add herbs too early or they will lose their fresh taste and color.

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