White Bean Soup Fassoulatha Recipes

Steps:

• Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
• Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
• If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Steps:

• Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
• Heat oil in a soup pot over medium heat. Sauté onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer vegetables are tender, about 30 minutes. Taste and adjust seasonings.