Fassoulatha or Bean Soup
Yield
6 servingsPrep
1 hrsCook
2 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
white beans
large, dried |
|
| 2 | Quarts |
water
|
*
|
| 1 | cup |
celery
sliced, inch pieces |
|
| 2 | cups |
onions
chopped |
|
| 4 | each |
carrots
inch slices |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | cup |
olive oil
|
|
| 1 | tablespoon |
oregano
crushed |
|
| 3 | tablespoons |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
white beans
large, dried |
|
| 2 | Quarts |
water
|
*
|
| 237 | ml |
celery
sliced, inch pieces |
|
| 473 | ml |
onions
chopped |
|
| 4 | each |
carrots
inch slices |
|
| 118 | ml |
parsley leaves
chopped |
|
| 15 | ml |
tomato paste
|
|
| 237 | ml |
olive oil
|
|
| 15 | ml |
oregano
crushed |
|
| 45 | ml |
white wine vinegar
|
|
Directions
Bring beans to a boil in the water.
Reduce heat and simmer for an hour.
Add remaining ingredients.
Simmer for 2 more hours.
Add salt and pepper to taste.
Serve with crusty bread.
