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      White Bean Soup (Fassoulatha)

      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 stock

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

      2 teaspoons dried oregano

      1 tsp no salt herb mix

      Ground pepper, to taste

      1/8 teaspoon cayenne pepper

      Method of Preparation:

      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. Saut onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, no salt mix cayenne and pepper. Simmer vegetables are tender, about 20 minutes. Taste and adjust seasonings.

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