Fasolada (Greek White Bean Soup)
Fasolada is the ultimate Greek comfort food. This white bean soup is notable for a very generous drizzling of olive oil. Yum!
Ingredients
- 3 (15oz) cannellini beans drained (see note 1)
- 1 large onion chopped
- 2 carrots diced
- 3 stalks celery diced
- 4 cloves garlic thinly sliced
- 1 Tbsp tomato paste
- 1½ cups crushed tomatoes or tomato sauce
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp red chili flakes
- 2 bay leaves
- 5 cups vegetable broth or chicken broth
- 6 Tbsp extra virgin olive oil divided
- Salt to taste
Instructions
- 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).
Notes
- If you would prefer to use the more traditional dried beans, soak 1.5 cups of beans in water and salt for 8-10 hours. Drain and cook in fresh water according to package directions.
- We garnish our bowls with feta cheese, chopped parsley, red chili flakes and diced kalamata olives. Regular black olives also go great. We also like to add a little extra drizzle of olive oil to each bowl.
- Serve with a crusty bread.
