White Been Soup

By • January 13, 2016 0 Comments

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Serves 8-10

  • 1 pound dry white beans
  • 2 medium/large onions finely chopped
  • 3-4 carrots cut into slices
  • 1/3 of a bunch of celery (stalks and leaves chopped)
  • 3/4 cup olive oil
  • 1 cup diced tomatoes
  • 1 tablespoon tomato paste
  • 1/2 tablespoon sugar
  • 4-5 drops tabasco
  • salt & pepper
  1. Rinse the beans, place them in a saucepan with cold water and bring over medium heat.
  2. Cook until they start to boil and then remove and drain.
  3. Add fresh cold water (to cover) and sugar. Cook for about 25’.
  4. Reduce the heat to low and cook for about 15’. Add water if necessary.
  5. Add carrots, stalks of celery, diced tomatoes, tomato paste and cook for another 30’.
  6. Add olive oil, leaves of celery, tabasco, salt and pepper and cook until beans are soft and creamy.
  7. Note: The total cooking time depends on beans quality and usually takes 1 to 1.5 hours. Also, the quantity of water that soup needs depends on the desired consistency.

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