Fasolada

Ingredients

• 1 cup dry white beans
• 1/4 cup tomato puree
• 3 finely chopped celery sticks
• 1 large carrot, chopped
• 1/2 red capsicum, finely chopped(you can use green capsicum)
• 1 cup shredded cabbage
• 1/2 cup chopped parsley
• 1 large onion, chopped
• 5 cloves garlic, crushed.
• 2 vegetable stock cubes and black pepper
• iodised salt
• 1 teaspoon dried oregano
• 1/4 cup extra virgin olive oil

Directions

1. Wash the beans and place them in water, allowing them to soak for a day or night.
2. Drain the water using a colander and rinse well under running water.
3. Add the beans in a large pot filled with enough water to cover the beans and boil, covered, for about 30 minutes.
4. Drain the beans using a colander and return them to the pot, fill the pot with enough water to barely cover the beans. (the amount of water will determine the thickness of the soup).
5. Chop all vegetables.
6. Add celery, carrot, onion, capsicum, cabbage to pot.
7. Simmer soup for 30 minutes then add tomato, parsley, garlic, pepper and stock cubes
8. Simmer for a further 2 hours or until beans are tender.
9. Add olive oil and oregano at end of cooking to the pot, add some salt at this point.
10. It is usually eaten with feta cheese and crusty bread,smoked herring or you can try it with other foods.