Gluten Free/ Thanksgiving/ Vegetarian

FASOLADA: WHITE BEAN SOUP

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Ingredients

  • Serves 10-12:
  • ​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

1

Drain the water from the beans that have been soaking overnight.

2

​In a large pot combine the oil and chopped onions. Cook over medium heat until soft. About 10 minutes.

3

Add chopped carrots and celery to the softened onions and cook for 5 minutes.

4

​Add the strained and soaked cannellini beans with the crushed tomatoes with 12 cups of water.

5

Bring to a boil.

6

Reduce to low heat and cook for about 2 hours. Add more water if needed.

7

Season with salt and pepper.

8

Sprinkle the dried oregano and chopped parsley.

9

Serve with warm crusty bread, olives and some feta cheese.

10

This soup tastes better the next day. It also freezes beautifully.

11

​Enjoy!

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