Fasolatha (Hearty Bean Soup)

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500G DRIED CANNELLINI OR GREAT NOTHERN BEANS • 1 ONION DICED • 4 CLOVES GARLIC SLICED • 2 CARROTS CHOPPED • 2 CELERY STICKS CHOPPED • 1/2 CUP OLIVE OIL • 1 TIN CRUSHED TOMATOES • 6 CUPS WATER • 1/2 TBLSP. SALT • 1/4 TBLSP. PEPPER CHOPPED PARSLEY

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• Firstly soak beans overnight
• Place beans in a large pot & pour boiling water over them, then allow to soak (If you can’t soak them overnight, try first thing in the morning as this will work also—but you must use boiling water). Rinse beans after soaking
• Place in a pot with 6 cups of water
• Add crushed tomatoes, bring to the boil, then
simmer

• Once it has been boiling for half an hour, place a couple of tbsp. of oil in a fry pan, gently cook onion, garlic & vegies
• When they have cooked for a few minutes, add to pot with beans—then add remaining oil, salt & pepper
• Cook another half hour, or until beans are soft, once done I like to add fresh chopped parsley (you could also add a handful of pasta if you like) or leave as is, serve with crusty bread

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