Fasolada (Greek Bean Soup)
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Fasolada (Greek Bean Soup)
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Yield: 10 cups of soup
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Ingredients
- 1 lb white beans, dry (navy or cannellini), soaked overnight
- ½ c olive oil, divided
- 3 carrots, chopped
- 2 talks celery, diced
- 1 onion, diced
- 1 c tomatoes, diced
- 2 Tbsp tomato paste
- 1 tsp salt
- ¼ tsp ground black pepper
Instructions
- Place the beans in a large soup pot and cover with water. Bring the beans to a boil and simmer for 30 min, until just tender.
- In a Dutch oven, or large soup pot, heat 2 Tbsp of olive oil over medium high heat. Add the carrots, celery, and onion. Sauté for 3-4 minutes, until soft.
- Mix in the diced tomatoes and tomato paste.
- Add the drained, par-cooked beans.
- Cover the beans with 1 inch of water and bring the mixture to a simmer.
- Reduce the heat to medium low, cover and simmer the soup for 20-25 minutes, until the beans are tender.
- Add the salt and pepper. Mix well.
- Taste the soup and add additional salt and pepper as desired. .
- Finish the soup my mixing in the remaining olive oil, or save it to be added at the table, as each diner prefers.
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