Servings:
6-8
You will need
1
lb dried white beans
1 large yellow onion, peeled and roughly chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
3 ripe tomatoes, peeled, seeded and roughly chopped (or a 15oz can peeled tomatoes)
2 tbsp tomato paste
5 tbsp olive oil
2 bay leaves
Handful of fresh flat-leaf parsley leaves
Salt
Freshly ground black pepper
1 large yellow onion, peeled and roughly chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
3 ripe tomatoes, peeled, seeded and roughly chopped (or a 15oz can peeled tomatoes)
2 tbsp tomato paste
5 tbsp olive oil
2 bay leaves
Handful of fresh flat-leaf parsley leaves
Salt
Freshly ground black pepper
Method
Drain
the beans and place in a large saucepan. Cover with cold water and bring to a
boil, skimming off any froth with a slotted spoon. Add all the other
ingredients except the seasonings, and simmer for 1 1/2 hours or until tender.
Allow to cool slightly, season with salt and pepper, and ladle onto bowls.
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