Greek White Bean Soup — Fasolada
The national soup of Greece, a hearty white bean and vegetable stew slow-simmered in olive oil and tomato.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse 1.5 × 400g tins cannellini beans. Finely dice 1 large onion (200g), cut 1 large carrot (150g) into 1cm rounds, slice 3 celery stalks (180g), mince 2 garlic cloves. Roughly chop 10g flat-leaf parsley.
Saute
Heat 3 tbsp olive oil in a medium pot over medium heat. Add onion, carrot, celery; soften 6–8 minutes until translucent and beginning to colour. Stir in garlic, cook 1 minute until fragrant.
Bloom
Add 1 tbsp tomato paste, stir and cook 1 minute to deepen flavour and remove any raw taste from the paste.
Simmer
Add 300ml crushed tomatoes, beans, 1 tsp dried oregano, 1 bay leaf, 1 tsp salt, 0.25 tsp black pepper, and 750ml stock. Bring to a boil, then reduce to low simmer, cook uncovered 30–35 minutes until broth thickens and vegetables are very soft.
Finish
Discard bay leaf, stir in parsley, drizzle with remaining 1.5 tbsp olive oil, taste and adjust seasoning with salt and pepper as needed.
Plate
Ladle fasolada into deep bowls, serve with crusty bread and 75g Kalamata olives alongside.
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