Fasolada Bean Soup

Instructions

1. Step 1

   Place the dried beans in a large bowl, cover with 6 ¼ cup (1500 ml) water, and refrigerate while they soak.

   Timer: 480 min (fixed)

   Ingredients used: 1500.0 ml Water, 400.0 gr White Bean

   Cookware: large bowl

2. Step 2

   Drain and rinse the soaked beans. Put them in a large pot with the remaining 6 ¼ cup (1500 ml) water, bring to a boil over high heat, and boil uncovered for 10 minutes; then reduce to low heat.

   Timer: 10 min (fixed)

   Ingredients used: 1500.0 ml Water

   Cookware: colander, large pot

3. Step 3

   Dice the onions, carrots, and celery while the beans begin cooking.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Carrot, 3.0 piece Celery Stalk, 2.0 piece Onion

   Cookware: Chef Knife, cutting board

4. Step 4

   Heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add the prepared vegetables and cook, stirring occasionally, until softened but not browned.

   Timer: 10 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: skillet, wooden spoon

5. Step 5

   Stir the sautéed vegetable mixture into the beans. Keep the pot at a gentle simmer over low heat until the beans begin to soften.

   Timer: 35 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Stir in the tomato paste, crushed tomatoes, bay leaves, and 1 ½ tsp (8 gr) salt. Continue simmering over low heat until the beans are completely tender and the broth is lightly thickened.

   Timer: 30 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 8.0 gr Salt, 400.0 gr Tomato, 45.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the bay leaves. Stir in the parsley, black pepper, remaining salt, and remaining 1 tbsp (15 ml) olive oil, then serve hot.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 15.0 gr Parsley, 2.0 gr Salt

   Cookware: large pot, wooden spoon