This traditional Cypriot / Greek soup is something I make in winter in Cyprus but is just as enjoyable on a cold day anywhere. Fasolada is made from dried white beans, tomatoes and other vegetables.
500g dried white beans (any variety works well including cannelloni beans)
1 large onion, finely chopped
3 carrots, peeled and sliced
3 sticks of celery, sliced
3 ripe tomatoes, seeded and roughly chopped,
2 tablespoons tomato paste,
5 tablespoons olive oil,
2 bay leaves,
handful of parsley, finely chopped,
salt and pepper,
Soak the beans overnight in enough cold water to cover the beans.
Drain the beans and place in a large saucepan, cover with cold water and bring to the boil, skimming off any froth with a slotted spoon. Add all the other ingredients except the seasoning. Simmer for 2 – 3 hours until tender.
Season with salt and pepper.
Serve hot with gluten free bread or my Mrs Crimbles Bread Rolls