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BEAN SOUP (Fasolada)



  1. Soak beans the night before in a deep bowl with cold water and leave to soak for 10-12 hours.
  2. The next day, drain them and put them in a pot of hot water (about 2 litres).
  3. Add the carrots cut into thin slices, chopped celery, chopped parsley, diced tomato (or canned tomatoes or tomato paste) and chopped onion.
  4. Add 2-3 tablespoons of olive oil and let the bean soup to simmer until the beans soften well, about 1 1/2 hour.
  5. Just before you remove the pan from the heat, add the remaining olive oil, salt and pepper.
  6. If needed, add more hot water.
  7. Serve warm bean soup in bowls, sprinkled with chopped celery and chopped parsley.
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