Bean Soup (Fasolada)

 Bean Soup (Fasolada)

 

Cook: 1 1/2 hours

 

Prep: 8-10 min prep with overnight soaking of beans

 

Serves: 4-6

 

Bean soup may be made with gigantes, which are very large white beans grown in Greece or any brand of white beans.

 

1 pound dried white beans

14.5 ounce can tomato sauce

2 medium onions, chopped

2-3 stalks celery, chopped

4 cups water

Salt and pepper, to taste

2-3 carrots, chopped

2 tablespoons olive oil

1/2 cup olive oil

 

 
Place beans in a large bowl covered with about 2 inches of water and soak them overnight. In a large soup pot, sauté onions, celery and carrots in 2 tablespoons olive oil. Add tomato sauce and beans to pot. Bring to a boil. Once boiling, lower to a simmer, cover pot and simmer for an hour. Add ¼ cup olive oil and continue cooking for 20-30 minutes or more until desired consistency, thick and creamy.


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