Fasolada (Greek Bean Soup)
Greece's national comfort food: white beans simmered with vegetables, tomato and a generous amount of olive oil.
Prep15 min
Cook1 h 30 min
Rest / soak8 h
Makes4 servings
LevelEasy
Allergens: Celery. Always check labels.
Ingredients
Method
- Drain the soaked beans, cover with fresh water, bring to the boil and boil for 10 minutes. Drain.
- Heat half the olive oil in a large pot and cook the onion, carrot and celery for 8 minutes. Add the garlic and tomato paste and stir for 1 minute.
- Add the beans, tomatoes, bay leaf and water. Bring to the boil, then simmer partly covered for 60–80 minutes until the beans are creamy.
- Season with salt and pepper only once the beans are soft, then stir in the rest of the olive oil.
- Serve with lemon wedges, olives and bread.
Cook's tip: Salting at the end keeps the bean skins from staying tough.
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