Soupa Fasolia - White Bean Soup


I came across a recipe for Soupa Fasolia last year and have finally tweaked it to perfection. First, the cannelli beans were too expensive in this market so I discovered that Great Northern Beans are a fabulous substitute. Further, instead of starting with dry beans, the canned store brand works quickly without loosing shape and texture. Second, the original recipe called for 1/2 cup of olive oil and a tablespoon of thyme, too much of both. Ideally fresh parsley (1/4 cup chopped, loosely packed) is used but the heat has ended my second year parsley early; I used 3 tbsp dried instead.** I also tweaked the veggies, so now the recipe is mine.

In a large soup pot.
Saute 1/2 - 3/4 finely chopped sweet onion in 3 TBSP margarine.
Add 3 celery ribs with leaves chopped. Saute until well cooked.

Next, slice 4 carrots and add to pan with just enough water to cook the carrots.

After 10 minutes,
Add 2 TBSP olive oil along with
3 TBSP dried parsley** and
1 TSP dried thyme.
Drain and rinse two 15-16oz cans of Great Northern Beans.
Add to the pot and boil about 10 minutes.
You may need to add just enough water to cover the mix.

Puree 1 15-16 oz can of diced tomatoes and add along with
1/2 TSP fresh ground pepper and
1 TBSP lemon juice.
Cook about 5 minutes.


Then add
1 TSP salt. Stir well.
Turn off the burner and allow to sit at least 5 minutes before serving.


45 minutes total, less if you use a food processor.