Haricots Blancs Soup

1Preparation 1. Rinse the haricots blancs (500 g) and soak them in water overnight. 2. Finely dice the oignon (1) and mince the garlic. 3. Peel and chop the carrots, celery, and potatoes.

2Cooking the Soup Base 1. In a large pot, combine the soaked haricots blancs (500 g), oignon (1), garlic, thyme, bay leaves, and vegetable stock. 2. Bring the mixture to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the haricots blancs (500 g) are tender.

3Preparing the Mirepoix 1. In a separate pan, sauté the chopped carrots, celery, and potatoes until they are tender and lightly browned. 2. Add the sautéed vegetables to the cooked haricots blancs (500 g) soup base.

4Seasoning and Serving 1. Season the soup with salt, pepper, and a pinch of cayenne pepper, adjusting to taste. 2. Stir in the red wine vinegar for a final burst of flavor. 3. Serve the haricots blancs (500 g) soup hot, accompanied by crusty bread or a side salad if desired.