Fassolada
1 lb white beans 1 Tblsp chopped parsley
2 carrots, sliced length, finely diced 1/2 tsp fines herbs
1 large onion, finely chopped 1/2 cup olive oil
1 cup finely chopped celery 1 (8 oz) can tomato sauce
2 garlic cloves, mashed Salt and pepper
Dash of dried Mint 2 tsp beef stock extract
2 bay leaves
Soak beans overnight; rinse well; drain and set aside. In a large soup kettle, sauté carrots, onion, parsley, celery, garlic and seasonings in olive oil until golden brown. Add tomato sauce and beans and mix well. Add beef stock extract and enough water to cover the beans. Bring to a boil; lower heat and simmer, covered, 1 hour or until beans are tender. (Add more water, if necessary, to keep beans covered while cooking.)