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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!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Author: Alpana - Gypsyplate

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

  1. 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.
  2. 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.
  3. Serve with a crusty bread.