Fassolatha

Name: 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

11 ingredients

5 steps

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

Directions

1

Rinse beans, soak for 24 hours and drain.
2

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.
3

Add carrots, onion, celery, and simmer for 30 minutes longer.
4

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.
5

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.