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.
1
Soak the beans in plenty of cold water for 14–16 hours.
2
Rinse the swollen beans and transfer them to a pot.
- 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.
- Extra virgin olive oil: 200 ml
- Red onion: 2 pieces
5
Then add coarsely chopped carrots and celery, sauté for another minute.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
6
Add the beans, sautéing and stirring for another 2 minutes.
- White beans: 500 g
7
Pour in the passata and mix well.
- Passata (sieved tomatoes): 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.
- Salt: to taste
- Ground black pepper: to taste
10
Fasolada, like many soups, is much tastier the next day.
