I normally make this soup with pinto or black beans, but really, any type of dry beans works well. It is very easy to make, just boil your beans (or open your cans), chop up some veggies and stir everything into a pot with water and let it boil. The result is an amazingly tasty soup - perfect for those cold days when all you want is something warm and comforting. If you can serve it with some crusty fresh bread, even better!
2) Add and stir in tomato paste, oil and oregano. Season with salt and a little black pepper.
3) Bring to boil, lower the heat and continue to cook for about 45 minutes.
4) Check seasoning and add more salt, if needed. Stir in parsley, if using, and serve.
- 2 (15 oz) cans beans (or 1 1/2 c dried beans, soaked overnight and boiled)
- 1 large onion, sliced
- 1 celery stick, sliced
- 3 carrots, sliced
- 1 (14 oz) can chopped tomatoes, or 1 lb fresh tomatoes, blanched and chopped
- 1 Tbs tomato paste
- 2/3 c extra virgin olive oil
- 1 tsp dried oregano
- 2 Tbs finely chopped fresh parsley (optional)
- salt and black pepper
2) Add and stir in tomato paste, oil and oregano. Season with salt and a little black pepper.
3) Bring to boil, lower the heat and continue to cook for about 45 minutes.
4) Check seasoning and add more salt, if needed. Stir in parsley, if using, and serve.
