Greece - Fasolada
A very hearty and traditional Greek bean soup. What great flavor! And very filling for being a soup! And paired really well with rye bread from my cookbook!
I wasn’t sure how I would feel about this dish since it’s primarily beans. It took me a very long time to get over the texture (from childhood), but now I definitely do enjoy eating beans, lentils, and other legumes.
1 pound dry white beans
3-4 carrots, chopped
1 red onion, chopped
3 stalks celery, chopped
1/2 cup olive oil
2 tablespoons tomato paste
1 teaspoon paprika
Salt and pepper, to taste
Add the beans to a pot and cover with water. Over high heat, bring the water to a boil. Once it starts to boil, lower the heat to a medium, and cover for 30 minutes. Drain and set the beans aside.
In a deep pan, or the same pot you used for the beans, add 3-4 tablespoons of the olive oil over medium-high heat. When the oil is shimmering, add the onions, celery, and carrots. Sautés for roughly 2 minutes before adding the tomato paste. Sautés for another minute.
Now, add the beans, and pour in enough water to cover all the ingredients. Give it a good stir. When it starts to bubble, cover with a lid, and let it cook for about 30-35 minutes.
When done, pour in the rest of the olive and season with the salt and pepper. Let it boil for a few minutes until the soup absorbs the seasonings and becomes creamier.
Serve with some olives and your bread of choice. You can also garnish with some parsley and drizzle with more olive oil, if desired.
Recipe adapted from My Greek Dish.