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Recipes
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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Ful-Filled
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
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.
2HRS 40MINS
Total Time
$2.58
Cost Per Serving
Ingredients
Servings
8
us / metric
Dry Navy Beans
2 1/3 cups
Dry Navy Beans, soaked overnight
Yellow Onion
2
Yellow Onions, chopped
Carrot
3
Carrots, finely chopped
Celery
2 stalks
Celery, finely chopped
reserve celery leaves if any and chop
Tomato Paste
2 Tbsp
Tomato Paste
Water
8 cups
Water
up to 10 cups
Olive Oil
1/2 cup
Olive Oil
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Feta Cheese
to taste
Feta Cheese
for serving
Hot Smoked Paprika
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?
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Greek White Bean Soup (Fasolada)
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author_avatar
Ful-Filled
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 InstructionsHide images
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.
Tags
Beans & Legumes
Gluten-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Greek
Vegetarian
Vegetables
Soups & Stews
Winter
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