Clean and chop soup bunch vegetables: finely dice celery bulb if available, cut leek into narrow slices, quarter carrots lengthwise and then chop. Chop onion and garlic. Fry bacon cubes in a medium saucepan, then add vegetables and onions & garlic, fry heartily. pour clear soup, add dried celery leaves & marjoram, simmer 10 min on low heat. Rinse beans, drain, add to saucepan, add tomatoes, stir, season vigorously with chipotle and freshly ground pepper, simmer another ten minutes.
Serve the soup sprinkled with parsley, accompanied by toast or white bread.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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