Bean soup with oregano (Fasolada)


    Bean soup with oregano (Fasolada with Rigani)

    ½ kg dry white beans

    ½ cup olive oil

    2 onions cut in cubes

    4-5 spring onions cut in rings

    1 celery root cut in cubes

    3-4 celery stalks chopped

    2 carrots chopped

    1 cup tomato puree

    1 tbsp tomato paste dissolved in water

    Vegetable broth or water



    Soak the beans into water for 8 hours. Boil them for 20 minutes and throw the water away. Boil them with fresh water for about 20 more minutes and add onions, celery root and stalks, carrots, tomato puree and paste, and broth or water. Simmer until tender. Towards the end, add salt. Turn down the heat and let the bean soup thicken. Sprinkle with oregano.

    Serves 6