Fasolada-Greek White Bean Soup
A cozy, olive-oil-rich soup of white beans, carrot, and celery—make it red with tomato or white with lemon.
- 2 lb dry white beans (cannellini or navy)
- 1 large onion (diced)
- 4 garlic cloves (diced)
- 3 carrots ( cut in 1/4 inch pieces)
- 2 stalks celery ( cut in 1/4 inch pieces)
- 1/2 cup extra virgin olive oil
- 32 oz broth (chicken or vegetable)
- 28 oz tomatoes (crushed or chopped)
- 2 tablespoons tomato paste
- 1/2 cup parsley (roughly chopped)
- 1 tablespoon dried oregano
- sea salt
- freshly ground pepper
- 1 tablespoon parsley (roughly chopped, optional)
- 1 tablespoon chili pepper flakes (optional)
- Add the beans in a large pot. Fill the pot with plenty of water to cover the beans and more. Add a pinch of salt. Stir and let the beans soak for 10 hours or overnight.When you are ready to cook, rinse the beans well, put them back into the pot with enough water to cover them, and cook on high heat for 20 min. Drain beans and set aside.
- Add 2-3 tablespoons olive oil to the stock pot over medium-high heat. Sauté the onions for 5 min, until translucent. Add the garlic, carrots, celery, and tomato paste. Stir and season with sea salt, freshly ground pepper, and dried oregano. Sauté for 5 min while stirring to allow flavors to develop.
- Add the beans and the tomatoes. Stir and add the stock and parsley. Add enough water to cover the beans, plus an extra inch. Stir well and cook for 60 minutes or until beans are soft. Add more water or stock if you need to. Adjust sea salt and pepper to taste and serve with drizled olive oil on top.
Garnish with parsley, a squeeze of lemon, and a lush drizzle of EVOO. Fill the pot with plenty of water to cover the beans and more. Stir and let the beans soak for 10 hours or overnight.When you are ready to cook, rinse the beans well, put them back into the pot with enough water to cover them, and cook on high heat for 20 min.
Add 2-3 tablespoons olive oil to the stock pot over medium-high heat. Sauté the onions for 5 min, until translucent. Add the garlic, carrots, celery, and tomato paste.
Stir and season with sea salt, freshly ground pepper, and dried oregano. Sauté for 5 min while stirring to allow flavors to develop.
Add enough water to cover the beans, plus an extra inch. Stir well and cook for 60 minutes or until beans are soft. Adjust sea salt and pepper to taste and serve with drizled olive oil on top.