Fasolada
Local name : Φασολάδα
Greek white bean soup simmered with carrot, celery and tomato, finished with a generous pour of olive oil and a handful of parsley.
Photo : Miansari66 · CC0
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Serves
- 4
- Difficulty
- Easy
Method
- Drain the beans, cover with fresh water in a large pan and bring to the boil. Boil for 10 minutes, then drain and rinse.
- In the same pan, heat half the oil and soften the onion, carrots and celery for 8 minutes.
- Add the garlic and tomato purée, stir for 1 minute, then add the chopped tomatoes, bay leaf and beans.
- Cover with water to 3 cm above the beans, bring to a simmer and cook gently for 50 to 60 minutes until tender. Top up with hot water as needed.
- Salt only at the end, add pepper, and crush a few beans against the side of the pan to thicken the broth.
- Off the heat, stir in the remaining olive oil and the parsley. Rest for 10 minutes.
- Serve hot with olives, a squeeze of lemon and bread.
Fasolada is often called Greece’s national dish. It is simple, filling and built entirely on good olive oil, so do not be shy with it.
