Use this recipe as a jumping off point for the perfect Fasolada (Greek White Bean Soup).
Beans and legumes comprise one of the cornerstones of the Greek diet. And it’s no wonder — they’ve existed in Greece since before the Bronze Age. They are a humble ingredient that provide a sustainable source of protein and satisfaction as well. That’s why you can find Fasolada — Greek White Bean Soup — throughout the country and diaspora.
Template for a perfect Fasolada
A basic slate of broth, onions, carrots, and celery lay the foundation for this versatile soup. Recipes commonly add tomatoes. I’m also adding tomato paste here for more depth of flavor and to boost acidity. But you don’t need to use it at all. Instead, some households will swirl in a little skordalia (Greece’s favorite garlicky dip), fold in feta, yogurt, or garnish with chili, green onions, lemon and/or plenty of herbs like dill or parsley.
You can also serve the soup as is, or if you want it thicker, use a blender or immersion blender to puree some or all of the beans. It all depends on the texture that you most prefer. Either way, a steaming bowl of this soup pairs perfectly with a hunk of crusty bread.
What beans should I use?
Most Greeks buy their beans dried, but in this recipe you can use either three 15-ounce cans of Cannellini or great northern beans rinsed and strained or 1 pound dried beans that you’ve soaked in water overnight. I normally have a stock of canned beans in my pantry, so often make this with canned beans. And it really takes no time at all at that point.
Types of tomatoes and tomato paste
You can also use fresh or canned tomatoes in this recipe. I often use fresh tomatoes in the summer time when they are in season. If you opt to use fresh tomatoes, use about 1 1/2 – 2 pounds and grate them on a box grater and save the skin for your compost. Supermarket tomatoes out of season aren’t your best bet. They normally lack in flavor. Canned/jarred tomatoes are best to use in this case.
As far as tomato paste, I use double concentrated tomato paste for this recipe. You could use triple concentrated, just be aware that it is stronger, so you may want to decrease the amount.
How do you prefer your Fasolada? Let me know in the comments.
Ingredients
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 celery ribs, chopped
- 4 garlic cloves, chopped
- 3 15 once cans Cannellini beans, drained (or 1 pound dried Cannellini beans soaked overnight)
- 1 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 quart broth, (chicken or vegetable)
- 2 bay leaves
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons extra virgin olive oil
Instructions
- If using dried beans, refer to preparation note at the bottom of this recipe.
- Sauté onions in olive oil in a large pot or Dutch oven over medium-high heat for 5-7 minutes until they are translucent.
- Stir in salt, pepper, garlic, celery, and carrots. Cook for another 5 minutes or until vegetables begin to soften.
- Add tomatoes, tomato paste, and beans. Stir to fully combine.
- Add in bay leaves and broth. Stir to combine. Raise heat to bring soup to a roiling boil. Cover the pot. Lower heat to low/simmer (gradual bubble) and cook for 20 minutes or until beans are fully cooked (especially if you're working with dried beans [see additional note at the end of recipe]).
- Remove bay leaves. Adjust seasonings to taste.
- Ladle into bowls and serve.
- Garnish with anything from fresh herbs like dill and parsley, to Greek yogurt, and Feta cheese.
Notes
If you use dried beans, soak them over night. Then, when you're ready to cook, bring them to a boil in a pot of water for 5 minutes. Then strain the beans and dump the water. Fill the pot with new water and cook for another 30-40 until they're soft. Dumping the initial water should help with digestibility.
If the dried beans are still hard after cooking them for 30-40 minutes, stir in a 1/2 teaspoon of baking soda to the water, which should help soften them up. Once they're soft, you can add them to the soup.
Garnish with anything from fresh herbs like dill and parsley, to Greek yogurt, and Feta cheese.
Serve with crusty bread.
Nutrition Facts
Fasolada (Greek White Bean Soup with Tomato) Recipe
Serves: 4 servings
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 618.78 kcal | |
| % Daily Value* | ||
| Total Fat 4.64 g | 6.2% | |
| Saturated Fat 0.83 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 1021.43 mg | 42.5% | |
| Total Carbohydrate 116.22 g | 38.7% | |
| Dietary Fiber 28.04 g | 112% | |
| Sugars 14.7 g | ||
| Protein 34.64 g | ||
| Vitamin A 72.09 % | Vitamin C 40.54 % | |
| Calcium 40.78 % | Iron 84.6 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA