Ingredients Serves 5
- 1 bell pepper
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1/2 bunch parsley
- 5 stems fresh mint
- 15 pitted prunes
- 3 tbsp vegetable oil
- 1 (15-ounce) can white beans
- 3 tbsp tomato paste
- 1 tsp salt
Wash and prepare the vegetables. Remove the seeds from the bell pepper, then cut it into cubes. Peel and shred the carrot. Mince the garlic, chop up the parsley and mint. Peel and cut the onion finely.
Place the prunes into a bowl, pour in boiling water to soak the prunes, cover and let stand for 10-15 minutes. Afterthat, take out the prunes and cut into strips. Don't pour out the water, as we will need it later.
In a medium size skillet heat up the oil, stir fry the onion, bell pepper and carrot for 10 minutes over medium heat.
Transfer the vegetables into a soup pan, cover with 5 cups of water (use the prune water as well), add the white beans.
As soon as the water boils, add the prunes, mint and 3 tbsp tomato paste. Stir well to dissolve the tomato paste, salt, cover with a lid and cook over low heat for 5-7 minutes.
Turn the heat off, add the chopped parsley and garlic, cover the pan and set aside for 10-15 minutes before serving.