Fasolada (Bean Soup) is a traditional Greek recipe for a classic soup of beans, onions, carrots and celery in a tomato base. The full recipe is presented here and I hope you enjoy this classic Greek version of: Bean Soup (Fasolada).
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Ingredients:
500g dried white beans
1 large yellow onion, coarsely chopped
3 carrots, scraped and sliced
3 celery sticks, sliced
3 ripe tomatoes, blanched, peeled, de-seeded and chopped
2 tbsp tomato purée
5 tbsp olive oil
2 bayleaves
1 generous handful of flat-leaf parsley leaves
salt and freshly-ground black pepper, to taste
Method:
Wash and pick over the beans. Place in a large bowl, cover with plenty of water and set aside over night to soak.
Drain the beans and transfer to a large saucepan. Cover with plenty of cold water then bring to a boil. Skim any froth from the surface then add the onion, carrots, celery, tomatoes, tomato purée, oil and bayleaves. Reduce to a simmer and cook, uncovered, for 60 minutes, or until the beans are tender and the liquid has reduced to a sauce.
During the final 10 minutes of cooking stir in the parsley leaves. When the beans are tender (but not mushy) take off the heat and set aside for a few minutes to cool.
Season with salt and black pepper then ladle into warmed soup bowls and serve with bread.
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