Fasolada White Bean Soup

Greek · 70 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 lb dried cannellini beans
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 2 tbsp tomato paste
• 5 tbsp olive oil
• 1 bay leaf
• 1/4 cup fresh parsley

Method

1. Soak beans overnight, then drain.
2. Saute diced onion, carrot, and celery in olive oil until softened, about 8 minutes.
3. Stir in tomato paste and cook 1 minute.
4. Add the beans, bay leaf, and enough water to cover by two inches.
5. Simmer 45-55 minutes until the beans are creamy, adding salt near the end.
6. Stir in parsley and a final drizzle of olive oil before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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