500ml beef stock
200g beans, soaked
2 carrots, chopped
Parsley root, diced
Onion, sliced
2 bay leaves
2 tablespoons chopped parsley + extra for serving
1 teaspoon black pepper
Pinch of salt
Olive oil for frying
Sour cream to serve

In a soup pot, fry the onion, parsley, and carrot in olive oil over medium heat, stirring occasionally. Add the beans and stir. Add hot stock. Reduce heat to low, cover with lid, boil until the beans are soft (around 20 minutes). Blend the soup with a hand blender. If desired, leave some beans whole. Add bay leaves, pepper, salt, and parsley. Boil for five minutes.
Serve with sour cream and chopped parsley.