White Bean Soup (Fassoulatha)


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.