Step 1

Prep the vegetables (optionally, peel the tomatoes and dice the tomatoes, onions, carrots, and celery).

Step 2

In a pot, over medium heat, add the olive oil, the onion, and the salt. Sautee for 3 minutes, stirring often.

Step 3

Add the carrots and the celery, and sauté everything for another 5 minutes.

Step 4

Next, add the tomatoes and the tomato paste. Proceed to sautee all the ingredients for another 8 minutes until everything begins to meld together, as shown below.

Step 5

Add the drained beans and 1 and 1/4 cup of the liquid from the canned beans (called aquafaba) to the mixture. Then, add the black pepper and paprika.

Step 6

Finally, with all the ingredients now in your cooking pot, bring the soup to a boil, reduce the heat to low, and let it simmer for 5-7 minutes.

Step 7

Once your fasolada has a gorgeous orange/red color and thick consistency, you’re ready to serve. Ladle the bean soup into bowls, and either serve it as it is or top it with a little parsley. A side of soft, crusty bread to dip into the rich, luscious soup is always a good idea for your dinner guests too.