Soak the dried beans in water for about 8 hours or overnight.
Cooking
Cut the onion in cubes and the garlic and carrots in slices.
Add some olive oil to the cooking pan, and bake the onion, carrots and garlic until glossy. Then add the beans, stock, the bay leaf, clove and dried chili. Bring this to a boil and let it cook for an hour.
Blending
You can blend the soup until completely smooth or partially. I always love to blend 2/3 of the soup, so there is still some texture in the soup.
Serve with..
Serve the soup with a few dots of creme fraƮche, sundried tomatoes & chopped spring onions.