2 carrots, peeled and thinly sliced on a mandolin

1 stalk celery, finely chopped

1 can 14 oz (398 ml) diced tomatoes, drained

1 can 19 oz (540 mL) white beans, rinsed and drained

4 cups (1 litre) chicken or beef broth

1/4 cup (60 ml) parsley, chopped

Salt and pepper

In a fondue pot with a capacity of at least 4 litres (8 cups), combine all the ingredients except for the parsley. Season with salt and pepper.

Light the burner. Cover and bring to a boil. Uncover and simmer until the vegetables are tender, about 20 minutes. Add the parsley. Adjust the seasoning.

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