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Fasolada

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Fasolada

 1.50 cups Dried White Beans (Great Northern Beans or Navy Beans variety)
 ¼ cup Extra Virgin Olive Oil
 1 LargeOnion, Finely Chopped
 2 Carrots, Diced
 2 Celery Stalks, Diced
 2-3 Garlic Cloves, Minced
 1 tbsp Tomato Paste
 1 Bay Leaf
 Salt, To Taste
 Black Pepper Powder, To Taste
 Fresh Parsley, For Garnish
 Crusty Bread, For Serving
1

Start by soaking the dried beans overnight or for at least 8 hours. Drain and rinse the beans.

2

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté them until they become tender, which should take about 5-7 minutes

3

Add the minced garlic and continue to sauté for another minute or until fragrant.

4

Stir in the tomato paste and bay leaf. Cook for a few minutes to allow the flavors to meld together.

5

Add the drained beans to the pot, and pour in the hot water. Bring the mixture to a boil.

6

Reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours or until the beans are tender and cooked through. Stir occasionally and check for consistency; if the soup gets too thick, you can add more hot water.

7

Season the soup with salt and pepper to taste. The soup is now ready.

8

Remove the bay leaf and discard it

9

To serve, ladle the fasolada into bowls and garnish it with freshly chopped parsley.

10

Fasolada is traditionally enjoyed with a slice of crusty bread.

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