Fassolada (White Bean Soup) is a traditional Greek recipe for a classic soup of white beans in a tomato juice and olive oil stock flavoured with onions and carrots. The full recipe is presented here and I hope you enjoy this classic Greek version of: White Bean Soup (Fassolada).
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Ingredients:
500g dried white beans (haricot or cannelloni for preference)
1 large onion, sliced
3 carrots, sliced
2 celery sticks, finely sliced
250ml passata (tomato juice)
240ml olive oil
salt and freshly-ground black pepper, to taste
Method:
Pick over the beans, place in a large bowl then cover with plenty of water and set aside to soak over night.
The following day, drain the beans then transfer to a large pan and cover with plenty of water. Bring the mixture to a boil then reduce to a rolling boil and cook for between 90 minutes and 150 minutes, or until the beans are tender (exact cooking time will depend on the age of the beans). Drain the beans and return to the pan. Add all the remaining ingredients then pour in enough clean water to just cover.
Bring to a boil then reduce to a simmer, cover and cook for 1 hour. Serve ladled into soup bowls.
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