Bean Soup

Drain the beans. Stir the water through with the grained clear soup. Put the beans in a saucepan, pour the clear soup and bring to a boil.

Peel and crush the garlic cloves and add them. Chop the sage and add it to the saucepan with the savory as well. Bring everything to a boil and cook until tender, about 10 minutes.

Blanch (scald) the tomatoes with boiling water, peel, halve and remove the seeds. Cut the flesh into coarse cubes. Shortly before the end of the cooking time, add the tomato cubes to the soup and season it with salt, pepper and vinegar.

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