Kuru Fasulye Çorbası | Turkish White Bean Soup

Rinse the white beans thoroughly with cold water in a colander and drain. Peel the carrots and cut into fine dice. Finely chop the onion and garlic cloves.

Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic cloves for 2–3 minutes until translucent. Add the tomato paste and diced carrots, and gently roast while stirring for 2 minutes until an aromatic fragrance develops.

Add the drained white beans and toss briefly. Pour in the hot vegetable broth, season with ground cumin, fine table salt, and ground black pepper. Cover the pot and simmer gently over medium heat for about 15 minutes until the carrots are tender.