Recipe: The best fassolada soup I have ever made
2.5 cups of dried white beans (cannelini or great northern), soaked overnight in water
1 brown onion, diced
3 carrots, sliced into thin rounds
5 celery sticks and leaves, sticks sliced thin, leaves chopped roughly
4 Tbsp tomato paste
6 dried bay leaves
2 garlic cloves, chopped roughly
500ml passata tomato puree
400g can diced tomatoes
plenty of salt and pepper seasoning
1 Tbsp ground sweet paprika spice
2 Tbsp dried oregano leaves
2 litres water
1/2 cup extra-virgin olive oil
1 Tbsp fresh parsley leaves, chopped roughly
1 slice of wholegrain sourdough bread per serve
1. Bring beans to the boil and reduce to a low heat simmer for 60 minutes, drain water and set beans aside.
2. Add 1 Tbsp olive oil to a large, heavy-based saucepan and apply medium heat Add onion and stir fry for 1 minute, add garlic, celery and carrot and sautee until soft (~4 minutes)
3. Add tomato paste, passata, diced tomatoes, bay leaves, salt, pepper, oregano, paprika, 2 litres water, bring to the boil and then reduce heat to simmer on low heat. Cook for 60 minutes or until celery and beans are tender.
4. Serve in a bowl with an extra drizzle of olive oil, sprinkle of chopped parsley and pepper, to taste. A side of toasted wholegrain sourdough bread matches perfectly.