Fasolada White Bean Soup
A classic Greek white bean soup with tomato, carrots, celery, olive oil, bay leaves, and parsley.
Instructions
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Step 1
Sort and rinse the beans. Place them in the soup pot with 6 cup (1440 ml) water, cover, and refrigerate for at least 8 hours.
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Step 2
Drain the soaked beans in a colander and rinse them well. Discard the soaking water.
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Step 3
Heat 4 tbsp (60 ml) olive oil in the soup pot over medium heat. Add the onion, carrot, and celery, then cook until the onion softens, about 8 minutes.
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Step 4
Add the garlic and tomato paste. Stir over medium heat until fragrant, about 1 minute.
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Step 5
Add the crushed tomato, 8 cup (1920 ml) water, bay leaves, red pepper flakes, and soaked beans. Bring to a full boil over high heat, then boil uncovered for 10 minutes.
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Step 6
Reduce to low heat and partially cover the pot. Simmer until the beans are tender and the soup has thickened, 60 to 75 minutes.
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Step 7
Stir in the salt and black pepper. Simmer over low heat for 10 minutes, then remove and discard the bay leaves.
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Step 8
Remove the pot from the heat. Stir in the remaining 2 tbsp (30 ml) olive oil, red wine vinegar, and parsley, then rest the soup for 10 minutes before serving.
Nutrition (Estimated)
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