Mediterranean

Fasolada

Name: Fasolada
Total time: 90 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb dried large white beans (Great Northern or Cannellini; soaked overnight); 1/2 cup extra virgin olive oil (divided); 1 large onion (chopped); 3 carrots (sliced into thick rounds); 2 stalks celery (chopped); 3 tbsp tomato paste; 1 can (14 oz) crushed tomatoes; 6 cups water or vegetable broth; 1 bay leaf; salt and pepper

A traditional Greek white bean soup.

90 minutes

Serves 4

Dinner

Contains common allergens

celery

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Instructions

6 steps

1
Drain and rinse the overnight-soaked white beans. Place them in a large pot with plenty of water, bring to a boil, and simmer for 30 minutes to soften slightly. Drain again.

2
In a large, clean pot or Dutch oven, heat 1/4 cup of the olive oil over medium heat. Add the chopped onion, sliced carrots, and chopped celery. Sauté for 8-10 minutes until softened.
3
Stir in the tomato paste and cook for 2 minutes to cook out its raw flavor.
4
Add the crushed tomatoes, the par-boiled white beans, the bay leaf, and the 6 cups of water or broth. Bring to a rolling boil.
5
Reduce the heat to low, cover the pot with a lid slightly ajar, and simmer gently for 1 to 1.5 hours, stirring occasionally, until the beans are buttery and tender and the broth has thickened into a rich sauce.
6
Remove the bay leaf. Stir in the remaining 1/4 cup of olive oil to add richness and a velvety texture. Season generously with salt and black pepper just before serving.

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