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Bean Soup (Fasolada)
½ kilo (1 lb 2 oz) medium-sized beans
2 medium-sized scraped and sliced carrots
2 medium-sized chopped onions
2 ripe chopped tomatoes
Some chopped celery
1 teacup olive oil
Salt and Pepper
Soak the beans in water overnight to soften up.
The FOLLOWING DAY rinse, drain and place them in a pot with water.
Add the carrots, the celery, the tomatoes, the onions, the
olive
oil and let everything boil over a medium fire for about 1
½ to 2 hours.
Serve warm with anchovies or grilled herring and black olives.
The above recipe is for 5-6 servings.
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