Fasolada — Greek white bean soup
This hearty, warming Greek fasolada combines tender white beans, sweet carrots, celery, tomatoes and a generous amount of olive oil.
Ingredients
- dried white beans350 g
- onion2 pcs
- carrot3 pcs
- celery3 stalks
- canned tomatoes400 g
- tomato paste1 tbsp
- olive oil100 ml
- vegetable broth200 ml
- water1000 ml
- bay leaves2 leaf
- fresh parsley20 g
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Rinse the white beans, cover with plenty of cold water and leave to soak for at least 12 hours. Then drain.
Transfer the beans to a pot, cover with fresh water, bring to a boil and cook for 10 minutes. Drain this water and rinse the beans.
Return the beans to the pot, pour in 1000 ml of water, and add the onion, carrot, celery and bay leaf. Bring to a boil, reduce the heat and simmer, covered, for 40–50 minutes, until the beans are almost tender.
Add the canned tomatoes, tomato paste, vegetable stock and olive oil. Stir and simmer over low heat for another 15 minutes.
Season the fasolada with salt and black pepper and simmer for another 5–10 minutes, until the broth has thickened slightly and the beans are fully tender.
Remove the pot from the heat, discard the bay leaf, stir in the parsley and let the soup rest for 5 minutes. Serve hot.
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