Fasolada Greek White Bean Soup Recipe
Fasolada is a traditional Greek bean soup that has been enjoyed for centuries. It is a comforting and nutritious dish made with white beans, vegetables, herbs, and olive oil. This lovely soup reflects the simplicity and flavours of Mediterranean Greek cuisine.
Equipment
- Large bowl
- Cutting board and knife
- Large Pot (2)
- Wooden spoon or ladle
- Measuring Spoons and Cups
- Colander
- Stove
- Can opener
- Soup ladle
- Tasting Spoons
Ingredients
- 500g / 1lb dried white kidney beans
- 2-3 carrots
- 1 onion
- 2-3 garlic cloves
- 3-4 sticks of celery
- 1 potato
- 1 tablespoon of tomato paste
- 1/2 cup crushed tomatoes or passata
- 2 bay leaves
- 1 teaspoon sweet paprika
- 1/3 cup olive oil
- Salt & pepper to taste
Instructions
- Place the dried white kidney beans in a large bowl.
- Cover them with water and let them soak overnight. This helps soften the beans and reduce cooking time.
- Peel and chop the carrots, onion, garlic cloves, celery, and potato into small, bite-sized pieces.
- After soaking, drain and rinse the beans.
- In a large pot, add the beans and cover them with water.
- Bring the water to a boil, then reduce the heat to simmer.
- Cook until the beans are tender. This may take 1-2 hours depending on the beans.
- In another large pot, heat olive oil over medium heat.
- Add chopped onions and garlic. Sauté until softened and aromatic.
- Add carrots, celery, and potatoes. Continue sautéing for a few more minutes.
- Stir in tomato paste and crushed tomatoes (or passata).
- Cook for an additional 5 minutes, allowing the flavors to meld.
- Add the cooked beans (drained) to the pot with the sautéed vegetables.
- Pour in enough water to cover the beans and vegetables.
- Add bay leaves and sweet paprika.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Let it simmer for at least 30-40 minutes to allow the flavors to blend.
- Taste the soup and adjust the seasoning if needed. Add more salt or pepper as per your preference.
- Once the soup is ready, discard the bay leaves.
- Serve hot, drizzling a bit of olive oil on top if desired.