Greek Bean Soup Fasolada
Soups • Greek
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 20 oz
- Olive Oil 5 fl oz
- Spanish onions 2 pieces
- Carrot 2 pieces
- Celery stalk 2 pieces
- Passata Tomato Sauce 20 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.
Step 9
Add salt and pepper to taste, and simmer for another 15–30 minutes until the beans are tender.
Step 10
Bean soup, like many soups, tastes much better the next day.
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