Fasolada (Traditional Greek Bean Soup)
1 hr 15 minServes 6
A rustic Greek soup of white beans simmered with carrots, celery, onion and tomato paste, finished with olive oil until creamy.
| prepSoak beans overnight or use quick-soak method, then drain | ||||
| 500 g dry white kidney beans | Parboil beans 30–35 min, drain | Add beans, cover with boiling water, simmer 35 min | Stir in remaining oil, season with salt, pepper & paprika, boil until creamy | |
| 3–4 carrots, finely chopped | Sauté vegetables in oil 2 min | Stir in tomato paste, cook 1 min | ||
| 1 large white onion, finely chopped | ||||
| 3 stalks celery, finely chopped | ||||
| 3–4 tbsp extra virgin olive oil (for sautéing) | ||||
| 2 tbsp tomato paste | ||||
| a pinch of paprika (hot or sweet) | ||||
| remaining extra virgin olive oil (about 90 ml) | ||||
| salt, to taste (min 2 tsp) | ||||
| freshly ground pepper, to taste (min 2 tsp) | ||||
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