INGREDIENTS

• 1-2 “the Manna” barley rusks
• 1/2 kilo beans
• 2 finely chopped onions
• 2 carrots
• 1 garlic
• 2 village sausages
• 1 cup of tomato pulp
• 3 celery stems
• 6 tablespoons of olive oil
• Salt
• Pepper

EXECUTION

Soak the beans overnight.

Cut the sausage into slices and sauté in a pan with a little onion and olive oil.

At the same time, sauté the remaining onion and garlic. Then add the carrots, celery and beans, add tomato pulp and warm water (about 11/2 litres). Let them boil for 1 hour.

Add the sausage 15 minutes before the soup is completely cooked.

Place the rusks momentarily under the tap on both sides. Leave in a towel dry for about 1-2 minutes. In this way, the rusk softens and enhances the flavours of the barley.

Serve the bean soup on a plate along with the barley rusk or any other “the Manna” Tsatsaronakis rusk of your choice.