VEGETARIAN

Greek Bean Soup Fasolada

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This simple Greek soup has countless variations in different cuisines around the world. In Turkey, it is known as 'kuru fasulye', while in Arab countries, it is referred to as 'shorbat al-fasuliyah'. The only thing that changes is the type of bean used. In the classic recipe, you should use white beans and soak them the night before.

Ingredients

White Beans - 17.6 oz
Olive Oil - 7 fl oz
Spanish onions - 2 pieces
Carrot - 2 pieces
Celery stalk - 2 pieces
Passata Tomato Sauce - 17.6 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans in plenty of cold water for 14 to 16 hours.

Step 2

Rinse the soaked beans and transfer them to a pot.

Step 3

Pour in enough water to cover the beans, place on the heat, and bring to a boil. Skim off any foam that forms and drain the water.

Step 4

In the same pot where the beans were cooked, heat olive oil and sauté the finely chopped onion until it becomes translucent.

Step 5

Then add the coarsely chopped carrots and celery, and sauté for another minute.

Step 6

Add the beans and sauté, stirring, for another 2 minutes.

Step 7

Pour in the passata and mix well.

Step 8

Pour in 1.5 liters of hot water, cover with a lid, and simmer for 1.5 hours on low heat until the beans are tender. Check every 30 minutes to ensure there is enough water. The soup should be thick but still have a soup-like consistency.