Fasolada Greek White Bean Soup Food

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Steps:

• To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
• Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
• Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
• Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
• Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

FASOLATHA - WHITE BEAN AND TOMATO SOUP

Steps:

• Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
• Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
• Pour in 3 liters of water and bring to a boil over hight heat.
• Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
• Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
• Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.

ANCIENT BEAN SOUP - (FASOLADA)

Steps:

• Soak the beans in water over night.
• Then boil them with a bay leaf, in water just to cover for 5 minutes.
• Take the pot off the heat and cover for 1 hour.
• Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
• Add this to the beans.
• Add the honey and allow to boil slowly for a few more minutes.
• Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.

FASOLADA (GREEK BEAN SOUP)

Steps:

• Cook the beans until tender. Drain.
• In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
• Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

FASOLADA (GREEK WHITE BEAN SOUP)

Steps:

• Heat 2 Tbsp oil in a soup pot over medium high heat.
• Sauté onion, celery, carrot, garlic and salt for 5 minutes, stirring frequently.
• Add tomato paste and stir for one minute.
• Add crushed tomatoes, beans, broth, oregano, rosemary, chili flakes and bay leaves. Stir well. Bring to low boil then simmer on low to medium heat for 30-40 minutes, until carrots are soft.
• Remove one cup of beans to a bowl and mash with a spoon. Stir back into pot.
• Add remaining 4 Tbsp olive oil and whisk into soup.
• Serve in bowl with garnishings (see note 2).

FASOLADA (GREEK WHITE BEAN SOUP WITH TOMATO) RECIPE

Steps:

• If using dried beans, refer to preparation note at the bottom of this recipe.
• Sauté onions in olive oil in a large pot or Dutch oven over medium-high heat for 5-7 minutes until they are translucent.
• Stir in salt, pepper, garlic, celery, and carrots. Cook for another 5 minutes or until vegetables begin to soften.
• Add tomatoes, tomato paste, and beans. Stir to fully combine.
• Add in bay leaves and broth. Stir to combine. Raise heat to bring soup to a roiling boil. Cover the pot. Lower heat to low/simmer (gradual bubble) and cook for 20 minutes or until beans are fully cooked (especially if you're working with dried beans [see additional note at the end of recipe]).
• Remove bay leaves. Adjust seasonings to taste.
• Ladle into bowls and serve.
• Garnish with anything from fresh herbs like dill and parsley, to Greek yogurt, and Feta cheese.