Whenever I miss Greece, I cook fasolada (φασολάδα) and my kitchen fills with the aroma of the Mediterranean. Search no further than your pantry and fridge for all you need to make this amazingly simple yet satisfying traditional dish. To cut time, you can use canned white beans instead of dried. The flavors still turn out perfect. It’s one of my favorite hearty vegetable soups for the fall and winter. Make sure you have lemons on hand and a sprinkle of fresh oregano or parsley. To make it a meal, serve with freshly baked bread and marinated olives. Kαλή όρεξη! Enjoy your meal!
Greek Bean Soup – Fasolada
Yield: 6 servings Prep Time: 20 minutes Cook time: 1 hour
3 (15 oz) cans of white beans of choice, rinsed
1/4 cup extra virgin olive oil (EVOO)
1 medium sweet onion, diced
2 carrots peeled and sliced (or about 8 baby carrots)
3 celery stalks, diced
4 garlic cloves, minced
1 cup of canned, diced tomatoes
1 tbsp of tomato paste
5 cups of veggie broth
1 tsp. of dried oregano
3 bay leaves
pinch of red pepper flakes (can be omitted if you do not desire the heat)
Best Served with:
Chopped fresh flat leaf parsley or oregano
Coarse sea salt
Extra virgin olive oil
- Drizzle the extra virgin olive oil in a heavy pot. Sauté the diced onions, carrots and celery until onions are a bit translucent. Add the minced garlic and stir until fragrant, (about 2 minutes). Add the tomato paste and stir.
- Add the broth.
- Drain the white beans, rinse them in a colander, and dry the beans as much as possible. Add to soup with 1 cup of tomatoes.
- Bring to a simmer and add oregano and a pinch of dried pepper flakes.
- Stir and bring to a boil. Reduce heat and let simmer on low for at least 1 hour. If needed (depends on the white beans of choice) add a little more broth after 30 min.
- Remove the bay leaves.
- Ladle soup in bowls and drizzle with EVOO. Serve with chopped parsley and lemon.