Ingredients
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1 1/2 cups white beans (Great Northern or cannellini)
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2 bay leaves
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2 carrots, sliced thickly
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1 large mild onion, grated
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5 -6 stalks celery, leaves and stalks, chopped
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1 (28 ounce) can seeded seeded skinned chopped plum tomatoes
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2/3 cup extra virgin olive oil
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1 teaspoon salt (or to taste)
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1 teaspoon pepper (or to taste)
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flat leaf parsley, chopped
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8 -10 cups water
Instructions
- Rinse beans, soak for 24 hours and drain.
- Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
- Add carrots, onion, celery, and simmer for 30 minutes longer.
- Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
- Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.