First, rinse the beans well, place them in a bowl, cover them with plenty of cold water and let them rest overnight.
The next day, drain them and place them in a large pot, clean and wash 1 carrot, 1 stick of celery, the garlic and the tomato and add them to the beans.
Cover again with very abundant cold water (the broth left after cooking will be used later) and leave to cook for about 1 hour, or until the beans are well cooked.
Remember not to add cold water or salt during cooking.
Drain the beans, reserving the broth and set the vegetables aside.
Peel the potato and cut it into cubes.
Peel and chop the remaining celery and carrot as well as the onion.
Sauté the mince in a saucepan with oil, then add the beans and potato, cover with the broth and cook for about 20 minutes.
When the potato is well cooked, turn off the heat and blend with a blender, then season with salt and pepper and mix before plating.
The cannellini bean cream soup is ready, serve it with fresh pepper, a drizzle of oil and a little bread.