Fasolada (Traditional Greek Bean Soup)

By Eli K. Giannopoulos · mygreekdish.com

Serves 6

1 hr 15 min

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 / 18 oz 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 / 6 tbsp)
salt, to taste (min 2 tsp)
freshly ground pepper, to taste (min 2 tsp)

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