Fasolada

Ainekset

2tbsp olive oil

1 large onion, finely chopped

6 garlic cloves, crushed

2 carrots, diced

3 celery stalks

1 tbsp tomato puree

1 can chopped tomatoes

3 cans cannellini beans, drained

600ml water & 2 stock cubes

1-2 bay leaves

Gochutgaru

Dried rosemary, oregano, basil

Salt

Nutritional yeast

Bread, to serve

Ohjeet

Heat 2 Tbsp olive oil in a soup pot over medium high heat.

Sauté onion till translucent; add garlic for 1-2 mins until aromas settle.

Add celery, carrot, salt and stir for 10 mins.

Add tomato paste and stir for 1 minute.

Add crushed tomatoes, beans, broth, oregano, rosemary, basil, red pepper flakes and bay leaves. Stir well.

Add enough water/broth to cover the beans by an inch and bring to a boil.

Simmer on low to medium heat for 15-30 minutes, until carrots are soft.

Remove one cup of beans to a bowl and mash with a spoon. Stir back into pot.

Serve in bowl with bread + nutritional yeast