Fasolada

Ingredients

• 500g 500g dried white beans (e.g., Gigantes or Cannellini)
• 2 2 large onions, finely chopped
• 3 3 carrots, diced
• 2 2 celery stalks, diced
• 4 4 garlic cloves, minced
• 1 Dose (400g) 1 can (400g) chopped tomatoes
• 150 ml 150 ml extra virgin olive oil
• 1EL 1 tbsp dried oregano
• 1 1 bay leaf
• 2 Liter 2 liters vegetable broth or water
• Salz Salt
• Schwarzer Pfeffer Black pepper
• Frische Petersilie Fresh parsley, for garnish

Instructions

1. Soak the white beans in plenty of water overnight. Drain and rinse well the next day.
2. Heat half the olive oil in a large pot. Sauté the onions, carrots, and celery over medium heat for about 10 minutes until softened.
3. Add the minced garlic and sauté for another 1-2 minutes.
4. Add the soaked beans, chopped tomatoes, bay leaf, and oregano to the pot. Pour in vegetable broth or water until the beans are well covered.
5. Bring to a boil, then reduce heat and simmer, covered, for at least 1.5 to 2 hours, until the beans are very tender. Add more liquid if needed.

Nutrition