Fasolada (Bean Soup)

Ingredients

• 300g Dried white beans (e.g., giant beans), soaked overnight
• 1 Onion, chopped
• 2 Carrots, diced
• 2 Celery stalks, diced
• 2 Garlic cloves, minced
• 400g Chopped tomatoes (canned)
• 1.5 Liter Vegetable broth or water
• 4 EL Olive oil
• 1 TL Dried oregano
• 1/4 Tasse Fresh parsley, chopped
• Salz und Pfeffer nach Geschmack Salt and pepper to taste

Instructions

1. Rinse and drain the soaked beans.
2. Heat olive oil in a large pot over medium heat.
3. Add onion, carrots, and celery and sauté for about 5-7 minutes until softened.
4. Add garlic and cook for 1 minute until fragrant.
5. Add the soaked beans, chopped tomatoes, vegetable broth, oregano, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer, covered, for about 60-75 minutes, or until the beans are very tender.
7. Add more liquid if needed.
8. Stir in the chopped parsley just before serving.
9. Serve hot, often with a drizzle of olive oil and some feta.

Nutrition