Cut onion and garlic into small cubes and fry in olive oil. Cut the carrots into small cubes.
Add paradeis pulp, paradeis, carrots, spices and beans to onions, pour water so that vegetables are covered. Simmer gently for 1-2 hours with the lid on until the beans are soft.
Season strongly with salt and freshly ground pepper and serve sprinkled with parsley.
Preparation Tip:
White baguette goes particularly well with this soup.
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