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1
In a medium-sized saucepan, heat the oil and the butter together over medium heat. Add the onion and the garlic and cook gently for about 2-5 minutes, stirring, until they're softened but not brown.
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2
Add the chopped tomatoes, tomato paste, beans and stock. Bring the soup to a boil; then lower the heat and simmer for about 30 minutes.
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3
Add the carrot, celery and Turkish red pepper and cook for another 30 minutes, stirring occasionally.
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4
Ladle the soup into bowls, sprinkle with parsley and serve.
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5
In a medium-sized saucepan, heat the oil and the butter together over medium heat. Add the onion and the garlic and cook gently for about 2-5 minutes, stirring, until they're softened but not brown.
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6
Add the chopped tomatoes, tomato paste, beans and stock. Bring the soup to a boil; then lower the heat and simmer for about 30 minutes.
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7
Add the carrot, celery and Turkish red pepper and cook for another 30 minutes, stirring occasionally.
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8
Ladle the soup into bowls, sprinkle with parsley and serve.
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9
*To prepare the beans, cover them with water and bring the pot to a boil. Allow the beans to boil for about 3 minutes, then cover with a lid and let sit for at least an hour. Alternately, soak the beans in cold water overnight, for about 8-10 hours, then wash and drain them in the morning.
