FASOLADA: WHITE BEAN SOUP
Yield:
10-12
Ingredients
- 1 pound dry cannellini beans, soaked overnight
- 1/2 cup olive oil
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 onion, finely chopped
- 5-6 cloves garlic, finely chopped
- 1 (28 ounce) can crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and pepper to taste
- 1 heaping teaspoon dried oregano
- 1/4 cup parsley, chopped
Instructions
- Drain the water from the beans that have been soaking overnight.
- In a large pot combine the oil and chopped onions. Cook over medium heat until soft. About 10 minutes.
- Add chopped carrots and celery to the softened onions and cook for 5 minutes.
- Add the strained and soaked cannellini beans with the crushed tomatoes with 12 cups of water.
- Bring to a boil.
- Reduce to low heat and cook for about 2 hours. Add more water if needed.
- Season with salt and pepper.
- Sprinkle the dried oregano and chopped parsley.
- Serve with warm crusty bread, olives and some feta cheese.
- This soup tastes better the next day. It also freezes beautifully.
- Enjoy!
Can I use canned cannellinii beans (drained) instead of the dry ones for the fasolada?
I absolutely love Dimitra’s bean soup recipe. Sometimes I stray a little bit to make slight changes. Today I omitted the tomato base and used chicken broth. I also added barley, zucchini and spinach. All soup lovers should adopt Dimitra’s recipe, you can’t go wrong. Cheers, Charles from Montreal.
That sounds so yummy!! Cheers from Houston, Texas 🙂