Sort the beans out, rinse and cover with cold water (2–3 qt for 2.2 lb), let it swell for 5–6 hours in a cool place for it can’t ferment, or it will not soften while boiling.

Dice peeled carrots, parsley and onion, then saute in butter, adding tomato paste at the end, and cook thrrough for another 5–6 minutes.

Put swelled beans into the boiling broth and cook until half-ready without salt, then add carrots, parsley and onion with tomato paste, salt, pepper, and boil for another 15-20 minutes.

Serving put soup on plates and sprinkle with chopped greens.