Fasolada (Greek Bean Soup)
Fasolada is sometimes referred to as ‘Greece’s National Dish,’ as it is extremely popular and served year round, though it's especially popular during the colder months.
Ingredients
- 500 gr medium-sized beans soaked overnight
- 200 gr carrots cut into thin vertical slices
- 2 onions chopped
- 2 celery sticks thinly sliced
- 1 clove garlic chopped
- 300 gr diced tomatoes
- 2 bay leaves
- ½ bunch parsley chopped
- 1 tbsp tomato paste
- 1 ½ l vegetable stock or chicken stock
- salt
- pepper
- olive oil
Instructions
- Place a deep pot over a medium-high heat, pour in some olive oil, add onions and carrots, mix with a wooden spoon, and sauté for 2-3 minutes.
- Add the celery. If the pot has dried out, add a little more olive oil, and sauté for 1 more minute.
- Add the garlic to the pot, sauté again for 1 minute and once the vegetables are caramelized, add the tomato paste. Stir for 2 minutes.
- Then, add the strained beans, diced tomato, bay leaves, and stock and mix. Cover the pot and boil for 1 to 1½ hours.
- Uncover the pot and boil for another 20-30 minutes.
- When the beans are ready, remove the pot from the heat, add the parsley, salt, pepper and mix.
- Serve hot, accompanied by feta cheese and toasted bread.
Notes
Chef’s tip:
- If you like the soup spicier, add one chopped hot pepper.
- The cooking time may vary depending on the type of beans used.
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