3 cup dried white beans
2 each onions, medium
2 each stalks celery (or 3)
3 each carrots, med. (or 4)
1 tbsp celery root, chopped
1 cup oil
2 tbsp tomato paste
1 salt & pepper to taste
A Recipe for
Soupa Fassolia (Bean Soup)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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My favorite animal is steak. |
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
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This Recipe for Soupa Fassolia (Bean Soup) is one of thousands in the Recipes-to-go Bean Cookbook.
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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Rice is born in water and must die in wine. |
| Italian Proverb |
This is a recipe for Soupa Fassolia (Bean Soup) from the recipe cookbook of Recipes-to-go (Bean)
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
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Wash the beans and soak them overnight in cold water. Rinse well.
Place in a large pot and pour in enough water to cover the beans by
about 1 inch. Bring to a boil. Pour off this water and replace it
with fresh hot water. Chop the onions and the celery stalks, and cut
the carrots into rounds. Add all the vegetables to the beans. Add the
oil. Simmer for about 45 min. Add the tomato paste diluted with some
of the liquid from the pot. Season to taste. Boil 20 min. longer.
Serve hot.
NOTE: This soup is thick, but can be thinned with water, chicken
broth, vegetable stock, or liquid from canned vegetables if desired.
Serves: 6
Soupa Fassolia (Bean Soup) Recipe brought to you by Recipes To-Go