Menu Enter a recipe name, ingredient, keyword...

White Bean Soup (Fassoulatha)

By

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

Google Ads
Rate this recipe 4.6/5 (48 Votes)

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

Details

Preparation time 30mins
Cooking time 150mins
Adapted from eatingwell.com

Preparation

Step 1

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.

You'll also love

Review this recipe

Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes White Beans & Ham - Crock Pot Version