Fasolada

Name: Fasolada
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 300g Dried White Beans, soaked overnight and drained; 1.5 l Water, plus more for soaking; 80ml Extra Virgin Olive Oil; 1 Onion, large, finely chopped; 2 Carrots, medium, sliced; 3 stalks of Celery, with leaves, sliced; reserve some leaves, chopped; 200g Tomato, crushed or grated; 1 tbsp Tomato Paste; 2 Bay Leaves; 1 1/2 tsp Sea Salt, fine, to taste; 1/2 tsp Pepper (Black), freshly ground

Fasolada is a warm, rustic Greek white bean soup brightened with tomatoes, lemon and a good drizzle of olive oil. Hearty and comforting, its slow-simmered beans and aromatic vegetables meld into a rich, satisfying broth perfect with crusty bread. Simple pantry ingredients create deep, homely flavor that improves when rested and reheated.

Fasolada is a warm, rustic Greek white bean soup brightened with tomatoes, lemon and a good drizzle of olive oil. Hearty and comfo... Show more

Traditional Greek Recipe

Health Grade

S+ · Outstanding

Rating

4.1

Time

1 hr40 min

Price

0,68 €

Calories

453 kcal

vegan

budget

low calorie

healthy

one pot

gluten free

Method

Soak the beans

Place the Dried White Beans in a large bowl and cover them with plenty of Water. Leave them to soak overnight so they soften evenly and are ready to drain the next day.

Drain the beans

Pour off the soaking liquid and drain the beans well in a colander. Give them a quick rinse under cool running water, then shake off any excess moisture.

Prep the vegetables

Finely chop the Onion, slice the Carrots, and slice the Celery. Chop a few of the leafy celery tops and keep them aside for the finish.

Build the base

Warm the Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook, stirring often, for 8 minutes until the vegetables are soft and the onion looks translucent. Stir in the Tomato and Tomato Paste, then cook 2 minutes more, stirring so nothing sticks to the bottom.

Simmer the soup

Add the beans, pour in the 1.5 l water, and drop in the Bay Leaf. Bring everything to a boil, then lower the heat to a gentle simmer and cook 60 minutes, partially covered, until the beans are tender and the broth looks thick and silky. Stir occasionally, and add a little more hot water if the beans are no longer covered.