Active time
30 minutesTotal time
1.5 hoursYield
8 servingsNutrition
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Ingredients
1 pound (2½ cups) dried white beans (cannellini or navy beans), soaked overnight and drained
3-4 carrots, diced
1 large onion, diced
3 stalks of celery, diced
2 cloves of garlic
1 14.5-ounce can tomato, diced
½ cup extra-virgin olive oil
1 teaspoon paprika (hot or sweet)
Salt and Pepper to taste
Instructions
Stovetop
- If cooking on a stovetop, you must first soak the beans. Rinse the beans and pour into a large bowl. Cover with 2” of water, 1 tablespoon of salt and let soak on the counter for 4 hours -12 hours.
- In a large pot, starting with a cold pan, sauté the onion, celery, carrots, and garlic in 2 tablespoons of olive oil.
- When the vegetables are aromatic, add paprika.
- After 2 minutes, add the diced tomato and sauté for 1 minute.
- Add the soaked beans and cover with enough water to cover the beans by 1 inch.
- Season generously with salt.
- Simmer until the beans are tender (30-40 minutes).
- Add ½ cup of extra virgin olive oil and cook for a few more minutes. The olive oil will make the soup thick and creamy.
Slow Cooker
- Rinse the beans.
- Add onion, celery, carrot, and garlic to the pot. If you can, sauté them first, but you don’t have to.
- Add the diced tomatoes and paprika.
- Add beans and enough water to cover by 1 inch.
- Add ½ cup of olive oil.
- Season generously with salt.
- Cook on high for 6 hours.
- Using a spoon, smash some of the beans to thicken the soup.
Instant Pot
- Rinse the beans.
- Press the sauté button. Add 2 tablespoons of olive oil and sauté the onion, celery, carrots, and garlic.
- After 2 minutes, add the paprika.
- After 1 minute, add the diced tomato and sauté for 1 minute.
- Add the beans and enough water to cover by 1 inch.
- Press the cancel button to turn off the sauté mode.
- Press manual for 40 minutes. Make sure the pot is sealed.
- When done cooking, natural pressure release for 10 minutes or until the pressure pin drops.
- Open the pot and add ½ cup of olive oil. Stir.
- Put the machine back into sauté mode and let the soup simmer for 5 minutes.
To serve
Taste the soup and season with salt and pepper.
Serve in bowls with crusty peasant bread, olives, and feta cheese!
Enjoy and stay warm!
This soup, like many soups and stews, tastes even better the next day.
Recipe courtesy of North American Olive Oil Association; a Shutterstock photo
Nutrition
Calories: 340Total Fat: 14g
Saturated Fat: 2g
Sodium: 45mg
Carbohydrate: 43g
Fiber: 16g
Protein: 13g
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