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Ingredients
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1 pound
dry white beans
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2
medium/large onions finely chopped
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3-4
carrots cut into slices
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1/3
of a bunch of celery (stalks and leaves chopped)
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3/4 cup
olive oil
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1 cup
diced tomatoes
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1 tablespoon
tomato paste
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1/2 tablespoon
sugar
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4-5 drops
tabasco
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salt & pepper
Directions
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Rinse the beans, place them in a saucepan with cold water and bring over medium heat.
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Cook until they start to boil and then remove and drain.
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Add fresh cold water (to cover) and sugar. Cook for about 25’.
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Reduce the heat to low and cook for about 15’.
Add water if necessary.
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Add carrots, stalks of celery, diced tomatoes, tomato paste and cook for another 30’.
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Add olive oil, leaves of celery, tabasco, salt and pepper and cook until beans are soft and creamy.
-
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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