Beans & Legumes

Greek White Bean Soup (Fasolada)

11 INGREDIENTS • 8 STEPS • 2HRS 40MINS

Greek White Bean Soup (Fasolada)

Recipe

A simple white bean soup that consists of just a handful of basic ingredients. But these seemingly plain ingredients transform into one of the most comforting and delicious meals in Greek cuisine.

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Greek White Bean Soup (Fasolada)

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A simple white bean soup that consists of just a handful of basic ingredients. But these seemingly plain ingredients transform into one of the most comforting and delicious meals in Greek cuisine.

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

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2HRS 40MINS

Total Time

$2.58

Cost Per Serving

Ingredients

Servings

8

us / metric

2 1/3 cups

Dry Navy Beans, soaked overnight

2

Yellow Onions, chopped

3

Carrots, finely chopped

2 stalks

Celery, finely chopped

reserve celery leaves if any and chop

2 Tbsp

Tomato Paste

8 cups

Water

up to 10 cups

1/2 cup

to taste

to taste

Freshly Ground Black Pepper

to taste

Feta Cheese

for serving

to taste

Hot Smoked Paprika

Nutrition Per Serving

VIEW ALL

Calories

356

Fat

14.5 g

Protein

14.6 g

Carbs

44.2 g

Love This Recipe?

Greek White Bean Soup (Fasolada)

Save

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Cooking Instructions

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step 1

Drain the Dry Navy Beans (2 1/3 cups), add them to a large pot along with 2-3 liters of water. Cook over high heat just until the water comes to a boil and foam has started rising to the top of the pot. Drain the beans and reserve.

step 2

In a medium-sized pot or dutch oven set over medium heat, add Olive Oil (4 Tbsp) along with the Yellow Onions (2), Carrots (3), and Celery (2 stalks). Cook, stirring often, just until the vegetables have softened, about 10 minutes.

step 3

Stir in the Tomato Paste (2 Tbsp) and cook for a few minutes to bring out the flavor of the tomato.

step 4

Add in the par-boiled beans and Water (8 cups), turn the heat up to high, and cook until the soup has come to a boil. Lower the heat to medium-low and simmer, with a lid left slightly ajar, for 1–1.5 hours, stirring occasionally.

step 5

Test the beans after 1–1.5 hours, once they are adequately soft you can season the soup with Salt (to taste) and Freshly Ground Black Pepper (to taste). Once you have seasoned the soup, add in chopped green celery leaves if you have them.

step 6

Continue cooking the soup over medium-low heat for another 30 minutes to 1 hour. The broth should have started to thicken and the beans should be on the verge of almost melting.

step 7

When the fasolada has reached this stage, stir in the remainder of the Olive Oil (4 Tbsp) and cook for about 10 minutes. Adding the olive oil will thicken the broth to just the right consistency and lend a beautiful flavor to the soup.

step 8

Serve with Feta Cheese (to taste) and Hot Smoked Paprika (to taste), if desired. Enjoy with crusty bread and olives.

step 8 Serve with Feta Cheese (to taste) and Hot Smoked Paprika (to taste), if desired. Enjoy with crusty bread and olives.

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Beans & Legumes

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