Fasolada: Greek white bean soup
Fasolada, the classic Greek white bean soup with onion, carrot, celery, tomato and plenty of olive oil. One pot, vegan, 370 kcal and 19 g fibre per bowl.
Ingredients
- 400 g dried small white beans or navy beans about 2 cups, soaked overnight in plenty of cold water
- 2 medium onions about 200 g, finely chopped
- 2 medium carrots about 200 g, sliced into rounds
- 3 celery stalks about 150 g, sliced, plus a few leaves
- 1 ripe tomato about 150 g, grated, skin discarded
- 2 tbsp tomato paste 32 g, no salt added
- 80 ml extra virgin olive oil 72 g, about 5 tbsp: 3 tbsp to start, the rest at the end
- 2 bay leaves
- 1 1/2 tsp fine salt 8 g, added at the end, or to taste
- Black pepper and a pinch of chilli flakes optional
- To serve: lemon wedges chopped parsley, bread, olives
Instructions
- Drain and rinse the soaked beans. Put them in a large pot, cover with fresh cold water by about 5 cm and bring to a full boil. Boil hard for 10 minutes, skim off the foam, then drain.
- Wipe the pot, warm 3 tbsp of the olive oil over medium heat and cook the onion for 6-8 minutes, until soft and sweet but not browned.
- Add the carrot and celery and cook for 5 minutes more. Stir in the tomato paste for 1 minute, then add the grated tomato.
- Add the beans, the bay leaves and about 2 litres of hot water. Bring to the boil, then lower the heat to a steady simmer with the lid slightly open.
- Simmer for 1 1/2 to 2 hours, until the beans are completely soft and some have started to break. Stir now and then and top up with hot water if it gets too thick.
- Only now, with the beans soft, add the salt and pepper. Pour in the rest of the olive oil and simmer for 5 more minutes. For a creamier soup, mash a ladle of beans against the side of the pot.
- Take the pot off the heat and let it rest for 10 minutes. Serve with lemon to squeeze over, parsley and bread.