Guess what’s the superstar dish you’ll find on almost every table in Greece? It’s fasolada! This vegan wonder makes for a hearty soup of white beans, tomatoes, and veggies that steals the show, especially on those cold winter days. It’s the go-to comfort grub you just can’t resist.
Important Recipe Note: You have to let the dry beans in water to soak overnight!
Fasolada: Greek bean soup
Print RecipeIngredients
- 17.6 oz (500 gr) dry white beans
- 1 onion
- 2 carrots
- 4-5 stalks of celery
- 8 fl oz (250 ml) strained tomatoes
- 8 fl oz (250 ml) olive oil
- 1 level tbsp salt
- 1/2 tsp black pepper
- a little oregano
- 29 fl oz (850 ml) hot water
Instructions
- Place the beans in a bowl of water to soak for at least 12 hours, preferably overnight.
- The next day, clean, halve and slice the carrots. Peel and finely dice the onions. Wash the celery greens, and finely chop the stems and leaves.
- Drain the beans.
- Heat 120 ml of olive oil in a pot. Saute the onions, celery stalks and carrots until soft. Stir so the vegetables cook evenly.
- Add the beans to the vegetables and saute for about 1 min.
- Add the strained tomatoes and stir.
- Add enough hot water to the beans to cover them well. Season with salt, pepper and oregano.
- Cover the pot with a lid and cook over medium heat for 20 min.
- Add the celery leaves and cook for another 25 min. Stir occasionally.
- Add the remaining olive oil to the beans and cook for another 2 min.
- Serve with bread and sour pickled vegetables.
