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RECIPE
11 INGREDIENTS 8 STEPS 2hr 40min

Greek White Bean Soup (Fasolada)

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.
Greek White Bean Soup (Fasolada) Recipe | SideChef
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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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
2hr 40min
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
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Nutrition Per Serving

VIEW ALL
CALORIES
356
FAT
14.5 g
PROTEIN
14.6 g
CARBS
44.2 g

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 (1/4 cup) 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 (1/4 cup) 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.

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Nutrition Per Serving
Calories
356
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
44.2 g
16%
Fiber
11.3 g
40%
Sugars
6.4 g
--
Protein
14.6 g
29%
Sodium
36.8 mg
2%
Vitamin D
--
--
Calcium
138.4 mg
11%
Iron
3.7 mg
21%
Potassium
848.8 mg
18%
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