Description
Fasolada is a classic Greek white bean soup, known for its rich tomato-based broth, tender beans, and aromatic herbs. This hearty and nutritious dish is packed with plant-based protein and fiber, making it a comforting and satisfying meal. Perfect for a cozy dinner, it’s easy to prepare with simple pantry staples.
Ingredients
- 1 ½ tbsp olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp chili flakes
- 1 bay leaf
- 2 (14-oz) cans white kidney or cannellini beans, drained and rinsed
- 2 tbsp tomato paste
- 1 ½ tbsp vegetable stock paste
- 3 ½ to 4 cups water
- Crumbled feta cheese and fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a medium-large soup pot over medium-high heat. Lower the heat to medium and add the diced onion, celery, and carrots. Cook for 8-10 minutes until softened.
- Add Aromatics and Beans: Stir in the garlic, paprika, salt, black pepper, chili flakes, bay leaf, and beans. Cook for 1-2 minutes until fragrant.
- Introduce Liquids: Add tomato paste, vegetable stock paste, and water. Stir well and bring to a simmer.
- Simmer: Reduce heat to medium-low and simmer for 30 minutes with the lid partially on. Stir occasionally. Adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with crumbled feta and fresh parsley, if desired.
Notes
- Substitute white kidney beans with navy beans, great northern beans, or chickpeas.
- Enhance with additional vegetables like potatoes, zucchini, or bell peppers.
- For a spicier version, increase the chili flakes or add a pinch of cayenne pepper.
- If the soup thickens too much after refrigeration, add water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
