White Bean Soup (Fassoulatha)

A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.

Photo by Henya B.
Adapted from eatingwell.com

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 1

    pound dried white beans, soaked overnight

  • 2

    tablespoons extra-virgin olive oil

  • 2

    large onions, finely chopped

  • 2

    stalks celery, finely chopped

  • 2

    large carrots, finely chopped

  • 1

    quart water

  • 2

    large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste

  • 2

    teaspoons dried oregano

  • 1

    teaspoon salt

  • 1/8

    teaspoon cayenne pepper

  • Freshly ground pepper, to taste

Directions

1. Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain. 2. Heat oil in a Dutch oven or soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 20 minutes. Taste and adjust seasonings.

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