- Soak the beans for 12 hours.
- Wash them well and place them in a deep saucepan.
- Boil them for 20 minutes.
- Chop the onion, the carrots and the celery and add them in the saucepan.
- Add olive oil (as much as desired), salt and pepper.
- Stir the mixture and add plenty of water.
- Boil the soup in low temperature until the beans are tender.
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