Fasolada/Cannellini Beans Soup
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Soup
Cuisine/ Κουζίνα: Greek
- 2 cups beans
- 400 gr./14 oz. chopped tomatoes in their juice
- 2 carrots, sliced
- A bunch of celery, finely chopped
- 2 garlic cloves, chopped
- 1 large onion, chopped
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- ½ cup olive oil
- Water for the first boil of the beans
- Water to cover the beans plus 3 cm. above them
- Salt, pepper to taste
- Put the beans in a pot and cover them with water.
- Place the pot over high heat and boil for 5 minutes.
- Drain them and throw away this water.
- In the same pot add the drained beans, the carrots, the tomatoes, the celery, the onion, the sugar, the pepper, the cinnamon and nutmeg.
- Refill with water to cover the beans plus 3cm. above them.
- Place over high heat and when they start to boil lower to medium and boil for at least 2 to 3 hours depending on the beans.
- After two hours test and if they are soft, add the olive oil and salt.
- Let it boil for 5 minutes more and then turn off the fire.
- The reason why we put salt at the end is because in this way we avoid making the beans tough.
- The reason why we put the olive oil at the end is because it is better for the oil not to boil for a long time.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/fasoladacannellini-beans-soup/
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