Fasolada White Bean Soup

A thick tomato and white bean soup with carrot and celery, finished with plenty of olive oil and lemon.

Ingredients

For 4 servings.

• 1/4 cup olive oil
• 1 yellow onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 3 cans white beans, drained
• 1 (14 oz) can diced tomatoes
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried oregano
• 1 lemon
• 1/2 tsp salt
• 1/2 baguette
• 2 tbsp chopped parsley (optional topping)

Method

1. Warm half the oil in a large pot and cook the onion, carrot and celery for 8 minutes until soft. Add the garlic for a minute.
2. Stir in the tomato paste, then the beans, tomatoes, broth, bay leaf, oregano and salt. Simmer for 25 minutes.
3. Mash a cupful of beans against the side of the pot to thicken the soup.
4. Take out the bay leaf, stir in the rest of the oil and a squeeze of lemon, and serve with bread and parsley.

Diets and allergens

Nutrition per serving

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