Fasolatha - White Bean And Tomato Soup
Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients.
- 500 grams /17.6 dried Cannellini beans (or other small white beans) (soaked in water overnight)
- 1 large onion minced
- 2 carrots sliced
- 1 stick of celery chopped
- 150 grams / 5.3 oz fresh tomato grated
- 1 tablespoon tomato paste
- 150 grams /5.3 oz olive oil extra virgin
Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
Pour in 3 liters of water and bring to a boil over hight heat.
Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by ⅓. Season with salt and pepper.
Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.
Calories: 790kcal | Carbohydrates: 87g | Protein: 28g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Sodium: 45mg | Potassium: 2210mg | Fiber: 33g | Sugar: 4g