How to make Fasolada
the Traditional Greek bean soup
Winter has come with a vengeance and we all need to fill ourselves with warm, comforting and nourishing food, so what would be a better time to make a nice Greek Fasolada;
Fasolada is a traditional Greek bean soup that has nourished the people of Greece for generations. This hearty bean soup freezes well, so save time and energy by making a double recipe to use for another quick-fix dinner later.
So, on those cold freezing nights, try this easy recipe for Fasolada – a traditional nourishing Greek bean soup.
Ingredients
- Two cups of small dried Greek or any other white beans (always soak your dried pulses in lots of water for at least 12 hours before cooking – and then throw this water away)
- Two litres of fresh water
- Half a cup of olive oil (olive oil is one of the vital ingredients of this delicious Fasolatha so do not try to economise on, it)
- One big onion
- One to two tablespoons of chopped fresh garlic
- Five or six chopped fresh or canned tomatoes
- One large or two small carrots
- Two stalks of celery with leaves
- One teaspoon fresh or dried oregano
- One teaspoon fresh or dried thyme
- Two tablespoons tomato paste
- Salt and black pepper to taste
- One teaspoon chopped fresh mint or parsley (optional)
Method
1. In a large soup pot, pour in water, and add beans and olive oil.
2. Boil for about 30-40 minutes.
3. Chop the vegetables.
4. Add all the remaining ingredients, except the tomato paste, salt and pepper.
5. Simmer on low heat for about two hours or until the beans are soft and cooked all the way through.
6. When the beans are thoroughly cooked, add the tomato paste, the salt and the pepper.
7. Let everything simmer for another 15 minutes.
8. Sprinkle with chopped mint or parsley when served (optional)
Serve
Serve your fasolada with crumbled feta cheese and great hunks of crusty homemade bread and real butter.
Pick a bottle of Greek dry red wine, preferably one of either varietal Xinomavro or a blend of Xinomavro with other local grapes (P.D.O. regions of Rapsani, Naoussa, Goumenissa & Amynteon) and feel the warmth & balance of the tastes & aromas of an authentic Greek feast.
DOUGOS ESTATE - RAPSANI
(Xinomavro - Krassato - Stavroto)
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