Fasolada – Bean soup
(White Bean Soup)
Main Course
Ingredients
Main ingredients
- 500 g (about 2½ cups) dried white beans (medium or navy beans)
- 1 large onion, finely chopped
- 2-3 carrots, sliced
- 2 celery stalks (with leaves if possible), chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 2 ripe tomatoes, grated or 1 cup crushed tomatoes (or tomato passata)
- 3-4 tbsp extra virgin olive oil (plus more to drizzle at the end)
- 1½-2 L (6-8 cups) water or vegetable broth
- Salt & pepper, to taste
Optional but traditional additions
- 1 tbsp tomato paste (for richer flavor)
- 1 tsp sweet paprika or smoked paprika
- A pinch of dried oregano or thyme
- Hot pepper flakes or a small dried chili, if you like a bit of heat
Instructions
- Soak the beans (overnight) Rinse the beans, then place them in a large bowl with plenty of water. Soak for 8-12 hours (overnight).
- Boil and drain Drain and rinse the beans. Place them in a pot with fresh water, bring to a boil, and cook for 10 minutes. Drain again — this helps remove bitterness and improves digestion.
- Start the soup base In a large pot, heat the olive oil over medium heat. Sauté the onion until soft and translucent. Add the garlic, carrot, and celery; cook for another 5 minutes.
- Add tomatoes and beans Stir in the grated tomatoes (or tomato paste) and cook for a few minutes. Add the beans back into the pot.
- Simmer Add the bay leaf, paprika, and enough water or broth to cover the beans by at least 5 cm (2 inches). Bring to a boil, then reduce heat and simmer gently for about 1 hour, stirring occasionally, until the beans are tender and the soup thickens.
- Season and finish Add salt and pepper to taste near the end of cooking (salt too early can toughen beans). If you like, drizzle in a bit more olive oil before serving for richness.