- 1 can (424 g or 15 oz) of navy beans
- 500 mL (2 cups) of red onion, diced
- 500 mL (2 cups) of carrot, chopped
- 500 mL (2 cups) of celery, chopped
- 500 mL (2 cups) of tomato, diced
- 500 mL (2 cups) of water
- 15 mL (1 tablespoon) of thyme
- 30 mL (2 tablespoons) of parsley
- 1 mL (1/4 teaspoon) of black pepper
- 5 mL (1 teaspoon) of salt
- 1 cutting board
- 1 chef's knife
- 1 pot
- 1 spoon
- 1 can opener
- 1 burner
- 1. Using the chef's knife and cutting board, chop or dice all the ingredients which require processing.
- 2. Evenly distribute the salt on the bottom of the pot and place over medium heat until hot.
- 3. Add the onions to the pot and saute them, using the spoon [very sparingly] to stir, as needed.
- 4. When the onions have properly carmelized, carefully add the water to deglaze the pan. WARNING: Deglazing a pot creates a quick burst of very hot steam!
- 5. Stir and bring the contents of the pot to a simmer.
- 6. Using the can opener, open the can of beans.
- 7. Add the beans and all remaining ingredients, stir, and return to a simmer.
- 8. Stir and simmer the soup until the desired tenderness and flavor is reached (I prefer 45+ minutes). Serve hot or cold.
You can expect ≈2 L (≈2 qt) of Fasolada.
- For more flavor, serve with lemon wedges and/or balsamic vinegar.
- On days when wine & oil are permitted, serving with olive oil is highly recommended.
- If the soup it too thick for your liking, add a small amount of water to thin it out slightly.