Meatless Pasulj is perfect for Lent or other times when fasting is required. Vegetarians will love it. And, as with most soups, it tastes better the next day!
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Makes 8-10 servings of Serbian Meatless White Bean Soup - Pasulj
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 1 pound tetovac or Great Northern beans, rinsed
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 1 garlic clove, finely chopped
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1/4 cup small pasta shells
- For Zafrig (Roux), optional:
- 1 tablespoon flour
- 1 tablespoon oil
- 1 tablespoon paprika
- Place beans in a large soup pot. Just cover with water and bring to a boil. Reduce heat and cook 15 minutes. Drain and rinse beans.
- Return beans to pot, add 3 quarts water, bring to a boil, reduce heat and cook, uncovered, 1 hour, skimming any foam that rises to the top.
- Add vegetables, salt and pepper. Bring to a boil, reduce heat and cook another 30 minutes or until beans are tender. Add pasta and cook 15 minutes longer.
- If you want to thicken the soup, make a zafrig (roux) by combining the flour and oil in a small saucepan and stirring until it becomes light brown. Add the paprika off the heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour the zafrig back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.
- Serve in heated bowls garnished with chopped parsley, if desired.