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Fasolada

The Quirky Foodster Team

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Ingredients

  • 400 g (2 cups) dried cannellini or navy beans, soaked overnight
  • 2 (2) carrots, diced
  • 2 (2) celery stalks, diced
  • 1 (1) onion, diced
  • 400 g (1 3/4 cups) canned crushed tomatoes
  • 80 ml (1/3 cup) olive oil
  • 1.5 l (6 cups) water
  • Salt and pepper to taste

Method

  1. Drain the soaked beans and rinse well.
  2. Place beans in a large pot with fresh water, bring to a boil, then drain and rinse again to reduce bitterness.
  3. Return beans to the pot with 1.5 l fresh water and bring to a simmer.
  4. Add carrots, celery, onion, olive oil and crushed tomatoes.
  5. Simmer gently for 60–90 minutes until beans are tender, stirring occasionally.
  6. Season with salt and pepper in the final 15 minutes of cooking.
  7. Serve hot with crusty bread and olives.

Introduction: Often called Greece's national dish, fasolada is a hearty white bean soup rooted in rural and Lenten cooking traditions, when meat was scarce or avoided for religious fasting periods.

Cultural Background: Often called Greece's national dish, fasolada is a hearty white bean soup rooted in rural and Lenten cooking traditions, when meat was scarce or avoided for religious fasting periods.

Tips: The double-boil method for the beans reduces bitterness and aids digestion. A generous pour of olive oil at the end enriches the flavor.

Variations: Some versions include a bay leaf or a pinch of chili flakes for warmth.

Storage: Refrigerate for up to 5 days; flavor improves the next day.

Reheating: Reheat gently on the stovetop, adding a splash of water if too thick.

Nutrition: Approx. 260 kcal, 12 g protein, 9 g fat, 34 g carbohydrate per serving.

FAQs:

Q: Can I use canned beans?

A: Yes, reduce simmering time to about 25 minutes with canned, drained beans.

Q: Is this soup vegan?

A: Yes, it's naturally vegan as written.

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