Senator's Navy Bean Soup

Ingredients

260 gr navy beans
16 ml olive oil
90 gr onion
45 gr carrot
26 gr celery
1,200 ml chicken broth
1 gr thyme
45 ml lemon juice

Instructions

COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2 litre pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1.5 hours. Add lemon juice and serve. MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK