Fassolatha

poniedziałek, 10 lutego 2014

Fassolatha

Time: 27 hrs

Ingredients

  • 1 1/2 cups white beans (Great Northern or cannellini)
  • 2 bay leaves
  • 2 carrots, sliced thickly
  • 1 large mild onion, grated
  • 5 -6 stalks celery, leaves and stalks, chopped
  • 1 (28 ounce) can seeded seeded skinned chopped plum tomatoes
  • 2/3 cup extra virgin olive oil
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • flat leaf parsley, chopped
  • 8 -10 cups water

Directions

  • 1 Rinse beans, soak for 24 hours and drain.
  • 2 Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
  • 3 Add carrots, onion, celery, and simmer for 30 minutes longer.
  • 4 Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
  • 5 Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.

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