1. Heat olive oil in large pot; add onions, and saute until tender. 2. Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes. 3. Mix in tomato paste, water, and beans; season to taste with salt and pepper. 4. Bring to a boil, then reduce heat and cover. 5. Simmer over low heat 1 or more hours or until beans are tender. 6. Stir in lemon juice, if desired, just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
