°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

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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 !

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