Polish white bean soup

    (1)
    9 hours 50 min

    A hearty, thick white bean soup (fasolowa) straight from Poland. Perfect when you need some comfort food on a cold day. Serve freshly chopped parsley and chilli peppers in separate bowls so everyone can add them according to their taste.


    2 people made this

    Ingredients
    Serves: 4 

    • 500g dry, white beans, soaked in water overnight
    • rapeseed oil for frying
    • 2 onions, chopped
    • 2 stalks celery, chopped
    • 5 large mushrooms, sliced
    • 1 tablespoon freshly chopped rosemary
    • 1 teaspoon freshly chopped lovage
    • 2 tablespoons freshly chopped savory
    • 4 allspice berries
    • 2 bay leaves
    • 3/4 teaspoon soy sauce
    • salt to taste
    • black pepper
    • about 1 teaspoon paprika, or to taste
    • 1 to 1 1/2 teaspoons freshly chopped marjoram
    • 2 carrots, sliced
    • 200g tomato puree
    • 3 cloves garlic
    • 1 or 2 fresh chilli peppers, diced, or to taste
    • 1 bunch fresh parsley, chopped

    Method
    Prep:20min  ›  Cook:1hr30min  ›  Extra time:8hr soaking  ›  Ready in:9hr50min 

    1. Drain beans; transfer into a large pot with boiling water. Simmer for one hour over medium heat.
    2. Heat oil in a large frying pan; add onion, mushrooms and celery. Fry vegetables for a few minutes to soften.
    3. Add fried vegetables to beans (after 1 hour of cooking), together with rosemary, lovage, savory, allspice, bay leaves, soy sauce, salt, pepper, paprika and some marjoram (not all of it).
    4. Add carrots and tomato puree; stir well.
    5. When the beans and vegetables are very soft, add garlic and remaining marjoram. Cook for 3 to 5 more minutes and serve.
    6. Serve freshly chopped parsley and chilli peppers in separate bowls so everyone can add them according to their taste.

    Suggestion:

    You can also use tins of beans instead of dry. In this case, simply add it in step 3, add other ingredients straight away and cook together.

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