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.