Fassolatha

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 1/2 cups 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

Recipe

• 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.