Fasolada (Greek Bean Soup)
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Fasolada (Greek Bean Soup)
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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.
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Ingredients
- 500 gr bean soaked overnight, medium-sized
- 200 gr carrot cut into thin vertical slices
- 2 onion chopped
- 2 celery thinly sliced, sticks
- 1 clove garlic chopped
- 300 gr diced tomatoes
- 2 bay leaf
- ½ parsley chopped, bunch
- 1 tbsp tomato paste
- 1 ½ l vegetable stock or chicken stock
- salt
- black 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.
- 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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