Mediterranean White bean soup (Fassoulatha)

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Fassoulatha is a Mediterranean soup made with white beans, celery, carrots, onions and tomatoes.Until recently I had neither heard of nor tasted this soup. The first time I saw a reference to this soup was on Curry Leaf's site here . Since I am always looking for soup recipes especially hearty soups such as this one, and the description and simplicity of the soup appealed to me, I decided to make it soon. Conveniently for me I had everything required for the soup at hand and this soup featured in my kitchen very soon after I saw it for the first time.In addition to curry leaf's recipe I also referred to another recipe for this soup here 

This delightful soup turned out to be hearty and filling, making it perfect for the really cold days we are having these days. And the best part about this soup is that it does not require a whole lot of exotic ingredients making it simpler and easier to make. 

Click here for a printable view of this recipe 

Ingredients and method to make White bean soup

1 yellow onion chopped fine

2 large carrots cut into half inch pieces

2 stalks of celery

2 small bay leaves

1 tsp brown sugar

2 tsp dried oregano

1/2 tsp paprika ( or according to taste)

1 tomato cut fine

1 cup dried white beans soaked overnight with a pinch of soda (soda is optional)

3 cups of water

salt to taste

2 tbsp olive oil

Fresh ground pepper to taste (optional)

Retain a few celery leaves for garnish

Drain the soaked white beans and add fresh water to it and drain again.

Place the beans along with fresh water in a large heavy bottomed pan, bring to a boil, lower heat and simmer on medium heat until cooked. 

Keep the cooked beans aside.

Heat oil in the same pan and add the chopped yellow onions and saute until the onions are transparent.

Ad the chopped tomato and saute until tomatoes are soft and mushy.

Add the balance of the vegetables, all the spices, salt to taste, sugar and water and let it simmer until the vegetables are cooked and slightly soft.

Add the cooked beans to this,Add water if required to achieve required consistency and let it simmer for another ten or so minutes.

Garnish with celery leaves and fresh ground pepper and serve hot with bread of choice on side.

Serves about 3-4

This soup is off to My Legume Love Affair, the seventh helping being hosted by Srivalli and originally started by Susan