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Parve
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Come get warmed up during this cold winter with some aromatic Israeli bean soup.
2 to 3 cups white beans (canned or dry; if dry, about 300 grams/10.5 ounces should yield this amount)
1 tablespoon Tuscanini Olive Oil
1 onion, chopped
3 stalks celery, diced
3 carrots, diced
1 potato, diced
6 ounces tomato puree
1 (24.7-ounce) bottle Tuscanini Crushed Tomatoes
3 to 4 cloves garlic, chopped or minced
6 cups broth or water
1 teaspoon cumin
1 teaspoon thyme, dried or fresh
1 tablespoon paprika, sweet or spicy
2 bay leaves
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh parsley (or cilantro)
pita bread or pita chips, for serving (optional)
If using dried beans, soak about overnight in six to eight cups water. Drain and rinse well. To soften, heat six cups water in a large pot and cook beans over medium-low heat for two to three hours.
If using canned beans, skip this step. Simply drain liquid from the cans and add beans to sautéed vegetables (see below).
In a medium skillet, heat oil over medium-high heat. Add onion and sauté until transparent but not brown.
Add celery, carrots, potato, and half a cup of water. Sauté vegetables until tender, then transfer to a large pot.
Add beans, tomato puree, crushed tomatoes, and garlic.
Add broth/water, cumin, thyme, paprika, bay leaves, sugar, salt, pepper, and parsley.
Bring soup to a boil over high heat, stirring occasionally. Reduce heat, cover pot, and simmer for one hour, or until beans are completely cooked. Remove bay leaves and discard.
Serve hot with pita bread or pita chips.
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