Drain beans in a colander, rinse well and let drain. Wash celery, peel and cut into 1 cm cubes. Chop onion and garlic finely. Wash chili pepper and cut into rings, peppers into small cubes.
Sauté onions, garlic, chilli and bay leaf in oil over medium heat. Add the celery and sauté briefly. Add beans and pour in the soup. Simmer for 10 minutes and season with salt and pepper. Add diced peppers and simmer for another 10 minutes. Puree 100 g of the mixture in a bowl and stir back into the vegetables.

Delicious with roasted meats or sausages