Back to Recipes

Fasolada (Greek Bean Soup)

Fasolada is a simple, wholesome soup enjoyed by many. It is often referred to as the “national food of the Greeks!” Enjoy.

Description

Dried Beans: Wash the beans well. In a large pot, add enough cold water to cover the beans. Bring the water to a boil, reduce heat and simmer covered until the beans are soft. Do not over cook. Drain in colander and cool until ready to add to the soup.

Canned Beans: Drain the canned beans, reserving a cup of the liquid from the beans to use as liquid for the soup.

Ingredients
  • 1 pound dried small white beans or 3 15 oz. cans of drained white beans
  • 3 medium tomatoes
  • 2 medium red onions
  • 2 medium carrots
  • 100 ml (7 tbsp.) olive oil
  • 3 celery stalks
  • 1 Tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 1/2 cups water or stock
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper
Directions
  • Begin prepping the vegetables. Peel the tomatoes, and then dice the tomatoes, onions, carrots, and celery.
  • In a large pot, over medium heat, add the olive oil, the onion, and the salt. Sauté for about 3 minutes, stirring often.
  • To the onions add the tomato paste, stirring continuously until a reddish gold colored sauce appears.
  • Add the carrots and the celery, sautéing for about 5 minutes more.
  • Next, add the tomatoes and proceed to sauté all the ingredients for another 5 to 10 minutes as the ingredients begin to blend together.
  • Add the drained beans and 1 1/2 cup of liquid to the mixture.
  • Add the black pepper and paprika.
  • Once all the ingredients are added to the soup, bring the mixture to a boil, reduce the heat to low, and let simmer for 10—20 minutes.
  • Add more water or liquid as needed.
  • Once the Fasolada has a nice orange color and a thick consistency, the soup is ready to serve.

Categories

SoupGreekVegetarianAppetizerSide DishEntree