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Ingredients
- 18 oz can dry white kidney beans or cannellini beans of navy beans
- 3-4 carrots, finely chopped
- 1 large white onion, finely chopped (if you love onions, add one more)
- 3 stalks of celery, finely chopped
- ½ cup extra virgin olive oil
- 2 tbsp tomato paste
- Vegetable stock (enough to cover the beans)
- A pinch of paprika
- 2 tsp Salt
- 2 tsp freshly ground pepper
Directions
- Place the beans in a saucepan with plenty of cold water to cover them. Bring to a boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
- Finely chop the onion, celery, and carrots. Add 3-4 tbsps of olive oil in deep pan, add the chopped vegetables and blend. Saute for about 2 minutes and add the tomato paste and continue sauteing for a minute.
- Add the beans in the pan and pour enough vegetable stock to cover the beans and the little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
- Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
- Serve with a few Kalamata olives on top and a piece of a whole grain baguette.
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