Fasolada (Greek Bean Soup)
Yield: 10 cups of soup
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb white beans, (dry (navy or cannellini), soaked overnight)
- ½ c olive oil, (divided)
- 3 carrots, (chopped)
- 2 stalks celery, (diced)
- 1 onion, (diced)
- 1 c tomatoes, (diced)
- 2 Tbsp tomato paste
- 1 tsp salt
- ¼ tsp ground black pepper
Instructions
- 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.