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Fasolada
Greek White Bean Soup
Fasolada is considered the national dish of Greece, a hearty and comforting white bean soup simmered with aromatic vegetables, tomatoes, and fragrant herbs. It's a simple yet deeply flavorful dish, perfect for a chilly day.
đ§ Ingredienser
- 500 g Dried white beans (e.g., cannellini, great northern)(Ensure beans are rinsed and picked over for any debris before soaking.)
- 1 large Yellow onion(Finely chopped.)
- 2 medium Carrots(Peeled and finely diced.)
- 2 medium Celery stalks(Finely diced.)
- 3 tbsp Tomato paste(Good quality tomato paste.)
- 120 ml Extra virgin olive oil(Divided. Use a good quality olive oil for best flavor.)
- 2 dried Bay leaves
- 1 tsp Dried oregano
- 2 liters Water or vegetable broth(Approximately, may need more to cover beans.)
- to taste Salt
- to taste Black pepper(Freshly ground, optional.)
đšâđł Instruktioner
- 1
Rinse the dried white beans thoroughly under cold running water. Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak for at least 8 hours or overnight. After soaking, drain the beans and rinse them again.
â±ïž 8+ hours (soaking) - 2
In a large, heavy-bottomed pot or Dutch oven, combine the drained beans, 2 liters of fresh water (or vegetable broth), and the bay leaves. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 30-45 minutes, or until the beans are just starting to soften.
â±ïž 45 minutes - 3
While the beans are simmering, prepare the vegetables. Add the finely chopped onion, diced carrots, and diced celery to the pot. Stir in the tomato paste and about half of the olive oil (approx. 60ml). Add the dried oregano.
â±ïž 5 minutes - 4
Stir everything well to combine. Bring the soup back to a gentle simmer. Cover the pot and continue to cook for another 1 to 1.5 hours, or until the beans are completely tender and the vegetables are soft. Stir occasionally and add more hot water or broth if the soup becomes too thick. The beans should be creamy and easily mashable against the side of the pot.
â±ïž 1 hour 30 minutes - 5
Once the beans are tender, remove the bay leaves. Season generously with salt and freshly ground black pepper to taste. Stir in the remaining olive oil (approx. 60ml) just before serving. This final drizzle of olive oil adds richness and flavor.
â±ïž 2 minutes - 6
Ladle the hot fasolada into bowls. Serve immediately with crusty bread for dipping, a wedge of lemon, and Kalamata olives on the side for a truly authentic Greek experience.
â±ïž 1 minute
đĄ Proffstips
- âThe key to tender beans is to soak them overnight and to avoid adding salt until the beans are almost fully cooked, as salt can toughen their skins.
- âDon't skimp on the olive oil; it's crucial for the soup's characteristic richness and flavor.
- âFasolada often tastes even better the next day, as the flavors meld and deepen. Reheat gently on the stovetop.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For added greens, stir in a handful of chopped spinach or Swiss chard during the last 15 minutes of cooking.
- Add a piece of smoked pork (like a ham hock or smoked bacon) to the pot during the initial simmering stage for a smoky, savory variation.