Recipe by Doug DiPasquale, Holistic Nutritionist
Heat a 10L pot on the stove top on medium-high heat. Once hot add olive oil, onions, carrots and celery, stirring frequently.
When vegetables have begun to brown (about 5 minutes), stir in tomato paste, allowing it to cook on the vegetables. After two minutes or so, add a little water to the bottom of the pan to keep the tomato paste from burning.
Add garlic, beans, salt and pepper. Add enough water so that it is about two inches from the top of the pot. Bring to a boil, stirring occasionally.
Once boiled, turn the pot down to a simmer (low heat). Skim any foam that collects on the surface. Stir in spices.
Allow to simmer for forty minutes or so, stirring occasionally and checking the doneness of the beans. When beans are tender remove pot from heat.
Add more salt or spices if needed.