180 g dry small white beans, soaked in water overnight 1 teaspoon salt 3 bay leaves stock (chicken or veg)   1 large red pepper 1 medium onion 3 large celery branches (keep the leaves) 1 parsley root (you can use a parsnip or more carrots instead) 2 small carrots   4 garlic cloves, finely chopped 1 tablespoon butter 1.5 tablespoons flour   1 tablespoon tomato paste 1.5 teaspoon salt