Greek bean soup fasolada

8 servings

120 minutes

This simple Greek soup has a huge number of variations in different cuisines of the world. In Turkey - "kuru fasulye", in Arab countries - "shoraba al fasuliya". Only the type of beans changes. In the classic recipe you need to take white beans and soak them the day before.

Energy value per serving

• Calories: 361.9
• Proteins: 6.4g
• Fats: 30.2g
• Carbohydrates: 18.4g

Ingredients

• White beans: 500 g
• Extra virgin olive oil: 200 ml
• Red onion: 2 pc
• Carrot: 2 pc
• Celery stalk: 2 pc
• Tomato passata sauce: 500 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak the beans in plenty of cold water for 14–16 hours.

2. Rinse the swollen beans and transfer them to a pot.

   Required ingredients:

   • White beans: 500 g

3. Pour water to cover the beans, place on heat and bring to a boil. Remove any foam that forms and drain the water.

4. In the same pot where the beans were boiled, heat olive oil and sauté the finely chopped onion until translucent.

   Required ingredients:

   • Extra virgin olive oil: 200 ml
   • Red onion: 2 pieces

5. Then add coarsely chopped carrots and celery, sauté for another minute.

   Required ingredients:

   • Carrot: 2 pieces
   • Celery stalk: 2 pieces

6. Add the beans, sautéing and stirring for another 2 minutes.

   Required ingredients:

   • White beans: 500 g

7. Pour in the passata and mix well.

   Required ingredients:

   • Tomato passata sauce: 500 g

8. Pour in 1.5 liters of hot water, cover with a lid, and simmer for 1.5 hours on low heat until the beans are cooked. Check every 30 minutes to ensure there is enough water. The soup should be thick but still soupy.

9. Add salt and pepper to taste, and cook for another 15-30 minutes until the beans are ready.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

10. Fasolada, like many soups, is much tastier the next day.