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!
Armando says
Can I use canned cannellinii beans (drained) instead of the dry ones for the fasolada?
Charles says
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.
dimitra says
That sounds so yummy!! Cheers from Houston, Texas 🙂
Adam says
Μου έκανε να κλάσω!