What’s more homely and comforting than a good old healthy bowl of soup. But not just any soup! Greek bean soup is also known as fasolada is a healthy, simple, and extremely tasty meal that will keep you warmed up on a cold winter’s day. This Greek national dish has nourished generations and we have the authentic recipe for you to try at home.
Fasolada is very nutritious and filling. Beans are naturally rich in fiber and when they are combined with liquids, they make you feel fuller for longer. They are also high in protein, iron, and vitamin B.
To make the perfect bowl of fasolada, you need to use dry white beans. Even better if you have fresh dried beans that haven’t been around for too long. The whiter the beans are, the better. If the beans have a slightly yellow colour, they will be tough when cooked. Which probably means you will need to soak them overnight. You should also ensure you select beans that are smooth on the outside, and do not peel or lift from the sides peeling and have not puffed up. By selecting the right beans, you won’t have to soak them overnight and the taste will be even tastier.
So take a look below to see the list of ingredients required and follow the steps so you can be on your way to making one of the most comforting foods for the winter.
- 500g white beans (dry)
- 3–4 carrots, finely chopped
- 1 large white onion, finely chopped (add more to personal taste!)
- 3 stalks of celery, finely chopped
- 130ml extra virgin olive oil (1/2 cup)
- 2 tbsp tomato paste
- a pinch of paprika
- 2 tsp each salt and freshly ground pepper, to taste
- To prepare the fasolada add the beans in a saucepan with plenty of cold water to cover them. Bring to the boil then return the heat down to medium and parboil for 30-35 minutes, until beans are slightly tender. Place in a colander to drain the water and set aside.
- Finely chop the onion, celery and carrots. In a deep pan, add 4 tbsps of olive oil and allow this to warm slightly. Next, add the finely chopped vegetables and blend. Sauté for around 2 minutes and add the tomato paste and continue sautéing for a minute.
- Next, bring back the parboiled beans and add them to the pan and pour in enough boiling water to cover the beans one inch above blend lightly. Pop the lid back on and simmer the fasolada for another 40 minutes, until the beans become tender.
- Nearer the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Continue to boil for a few more minutes, until the soup becomes thick and creamy.
- Serve this traditional Greek bean soup while it’s still steaming hot with some Kalamata olives and of course a good helping of bread.
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