White Bean Soup

 

I came across a recipe for Soupa Fasolia several years ago and changed it to suit my taste. First, the cannellini (white kidney) beans were too expensive in this market so I discovered that Great Northern Beans are a good substitute. Further, instead of starting with dry beans, the canned store brand works quickly without loosing shape and texture. Second, the original recipe called for 1/2 cup of olive oil and a tablespoon of thyme, too much of both. Ideally fresh parsley (1/4 cup chopped, loosely packed) is used but the heat has ended my second year parsley early; I used 3 tbsp dried instead.** I also tweaked the veggies, so now the recipe is mine.

Soupa Fasolia - White Bean Soup

In a large soup pot.
Sauté 1 finely chopped sweet onion in 3 TBSP margarine. 

Allow to brown deglazing as needed.

 

Add 3 chopped celery ribs with leaves. Sauté until well cooked.

Peel and slice 4 carrots and add to pan with just enough water to cook the carrots.

After 15 minutes
Add 3 TBSP olive oil along with
3 TBSP dried parsley** or a handful of fresh chopped and
1 TSP dried thyme.

Parsley to the right of the compost bowl

Drain and rinse two 15-16oz cans of Great Northern Beans or Cannelini / White Kidney beans.
Add to the pot and boil about 10 minutes.
You may need to add just enough water to cover the mix.

Add 1qty 15-16 oz can of petite diced tomatoes and 
1 TSP fresh ground pepper and
1 TBSP lemon juice.
Cook about 15 minutes.

1 TSP salt or to taste.

Stir well.
Turn off the burner and allow to sit at least 5 minutes before serving.