Fasolada

Software

• 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

Hardware

• 1 cutting board
• 1 chef's knife
• 1 pot
• 1 spoon
• 1 can opener

Infrastructure

• 1 burner

Instructions

1. 1. Using the chef's knife and cutting board, chop or dice all the ingredients which require processing.
2. 2. Evenly distribute the salt on the bottom of the pot and place over medium heat until hot.
3. 3. Add the onions to the pot and saute them, using the spoon [very sparingly] to stir, as needed.
4. 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. 5. Stir and bring the contents of the pot to a simmer.
6. 6. Using the can opener, open the can of beans.
7. 7. Add the beans and all remaining ingredients, stir, and return to a simmer.
8. 8. Stir and simmer the soup until the desired tenderness and flavor is reached (I prefer 45+ minutes). Serve hot or cold.

Output

You can expect ≈2 L (≈2 qt) of Fasolada.

More

Variations

• 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.