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Fasolada (Greek Bean Soup)

Yield: 10 cups of soup

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 5 - 6 people
Course: Dinner
Cuisine: Greek

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix in the diced tomatoes and tomato paste.
  4. Add the drained, par-cooked beans.
  5. Cover the beans with 1 inch of water and bring the mixture to a simmer.
  6. Reduce the heat to medium low, cover and simmer the soup for 20-25 minutes, until the beans are tender.
  7. Add the salt and pepper. Mix well.
  8. Taste the soup and add additional salt and pepper as desired. .
  9. Finish the soup my mixing in the remaining olive oil, or save it to be added at the table, as each diner prefers.