Fassolatha
Ingredients
- 1 1/2 cups white beans (Great Northern or cannellini) ⓘ
- 2 bay leaves ⓘ
- 2 carrots, sliced thickly ⓘ
- 1 large mild onion, grated
- 5 -6 stalks celery, leaves and stalks, chopped ⓘ
- 1 (28 ounce) can seeded seeded skinned chopped plum tomatoes ⓘ
- 2/3 cup extra virgin olive oil ⓘ
- 1 teaspoon salt (or to taste) ⓘ
- 1 teaspoon pepper (or to taste) ⓘ
- flat leaf parsley, chopped
- 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.
Nutrition & Diet Analysis (per serving)
550
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).