Fasolada
A traditional Greek white bean soup.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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