Ingredients
°800 g Fresh white beans
°50 g Old Comté
°1 Potato
°2 Carrots
°3 Tomatoes
°1 stalk of celery
°1 onion
°3 cloves of garlic
°150 g Luxeuil ham
°Olive oil
1
Shell the beans. Peel the carrots, potato, onion and garlic. Cut all the vegetables into small cubes.
2
Fry the ham cut into cubes in a pan with olive oil. When it is golden, take it out with a skimmer. Brown the vegetables in the bottom of the casserole dish and deglaze with 70 cl of water. Add the fresh coconuts and cook for 50 minutes.
3
Serve the soup and spread the diced ham and a few shavings of Comté cheese on top, using a vegetable peeler.
Enjoy !