White Bean Soup (Fassoulatha)

150 mins Print

Prep time: 30 mins

Servings: 8

INGREDIENTS

  • 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 water
  • 2 large ripe tomatoes , peeled and mashed, or 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Freshly ground pepper , to taste

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. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 20 minutes. Taste and adjust seasonings.

TIPS & NOTES


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Nutrition

  • 258 calories / Per serving
  • Carbs 43 g
  • Fat 5 g
  • Saturated Fat 1 g
  • Protein 13 g
  • Cholesterol 0 mg
  • Fiber 16 g
  • Sodium 326 mg
  • Potassium 895 mg
  • Monounsaturated Fat 3 g