TGGD FASSOLIA SOUPA..Italian Style White bean soup & variations..GLOBAL RECIPE

The original idea for this soup was to cook the beans and then skin them..which makes them easier to digest..as I am a fiber fanatic I prefer Mine whole.

For 4 servings you will need:

 1 1/2 pounds/2 cups cooked white beans (or any cooked beans of choice, black beans, pinto beans, Lima beans, even chickpeas work), cook as stated in THE GREAT GRANNY Diet

1 x 15ozs can chopped tomatoes

1tbsp olive oil
1/2 cup chopped onion
2 cloves garlic smashed and minced
1 cup thinly sliced celery (may use the root too)
1/2 cup thinly sliced leeks (white part only)
5 cups well flavored vegetable stock
1 bay leaf
2 tsp nutritional yeast (OR 1/2 cup white wine-optional)
2 tsp smoked paprika  (or plain)
salt & pepper to taste
2 tbsp minced fresh herbs for garnish (thyme, oregano, parsley)


Cook the base veggies as stated in the Soups and Stews section of TGGD.
Add the vegetable stock, bay leaf and paprika and cook on high simmer for 20 mins.
Add the tomatoes and their juice and continue to simmer for 20 mins.
Add the cooked beans, season to taste, cook on low simmer for 15 mins.
remove and  scum that floats to surface, check seasonings and then sprinkle with fresh herbs and serve in hot bowls.

This is a hearty soup, variations:

Add in final 20 mins:
chopped bell pepper, scallions, hot peppers, thinly sliced green or red cabbage, spinach, broccoli, cauliflower, spices of choice, sliced zucchini, sliced or chopped mushrooms, chopped winter squash, cooked pasta or noodles, cooked brown rice