1️⃣ Prepare The Beans:
Drain the beans from the water they’ve soaked in overnight. Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer. 🌊

2️⃣ Cooking On The Stovetop:
In a medium-sized cooking pot, add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color. 🧅🧄

3️⃣ Add Beans and Liquid:
Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Then reduce heat to medium-low and with the lid partly open on the side, simmer for about 2 hours or until beans are completely soft and tender. ⏳

4️⃣ Add Vegetables:
Add the celery and carrot, and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick. 🥕🌿

5️⃣ Finish With Lemon:
Add the lemon juice and zest and cook for 2 minutes more. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like. 🍋