Also Known As
- Greek White Bean Soup
- Fasoulada (Φασουλάδα)
Ingredients for Fasolada
Directions for Fasolada
Start by soaking the dried beans overnight or for at least 8 hours. Drain and rinse the beans.
In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté them until they become tender, which should take about 5-7 minutes
Add the minced garlic and continue to sauté for another minute or until fragrant.
Stir in the tomato paste and bay leaf. Cook for a few minutes to allow the flavors to meld together.
Add the drained beans to the pot, and pour in the hot water. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours or until the beans are tender and cooked through. Stir occasionally and check for consistency; if the soup gets too thick, you can add more hot water.
Season the soup with salt and pepper to taste. The soup is now ready.
Remove the bay leaf and discard it
To serve, ladle the fasolada into bowls and garnish it with freshly chopped parsley.
Fasolada is traditionally enjoyed with a slice of crusty bread.
Ingredients
Directions
Start by soaking the dried beans overnight or for at least 8 hours. Drain and rinse the beans.
In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté them until they become tender, which should take about 5-7 minutes
Add the minced garlic and continue to sauté for another minute or until fragrant.
Stir in the tomato paste and bay leaf. Cook for a few minutes to allow the flavors to meld together.
Add the drained beans to the pot, and pour in the hot water. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours or until the beans are tender and cooked through. Stir occasionally and check for consistency; if the soup gets too thick, you can add more hot water.
Season the soup with salt and pepper to taste. The soup is now ready.
Remove the bay leaf and discard it
To serve, ladle the fasolada into bowls and garnish it with freshly chopped parsley.
Fasolada is traditionally enjoyed with a slice of crusty bread.
Notes
Tips for making Fasolada
Pre-Soak the Beans: Soaking the dried white beans overnight or for at least 8 hours is crucial. This softens them and reduces cooking time. Don’t skip this step!
Use Quality Ingredients: For the best results, choose high-quality extra virgin olive oil, fresh vegetables, and aromatic seasonings. These ingredients greatly impact the flavor of your Fasolada.
Mince Garlic Finely: To maximize the garlic’s flavor, finely mince it. This ensures it distributes evenly throughout the soup.
Control Soup Thickness: While simmering, keep an eye on the soup’s consistency. If it becomes too thick, add more hot water to reach your desired thickness.
Season to Taste: Seasoning is key. Taste the soup before serving and adjust the salt and black pepper to your liking. Remember, it’s easier to add more than to correct oversalting.
Garnish with Fresh Herbs: Don’t skimp on the fresh parsley garnish. It not only adds a pop of color but also a burst of fresh flavor.
Serve with Crusty Bread: Fasolada is traditionally enjoyed with a slice of crusty bread. It’s perfect for soaking up every bit of that delicious soup.
Variation Ideas: While this recipe is classic, feel free to experiment. Some people like to add a squeeze of lemon juice for a tangy twist, or you can try sprinkling some feta cheese on top for a creamy touch.
Leftovers Taste Better: Fasolada often tastes even better the next day, so consider making a bigger batch for leftovers. Just reheat and enjoy!
Frequently Asked Questions
What type of beans should I use for Fasolada?
Great Northern beans or Navy beans work well for Fasolada. These varieties have a creamy texture that complements the soup.
Can I use canned beans instead of dried beans?
While dried beans are recommended for the best flavor and texture, you can use canned beans for a quicker preparation. Just be sure to rinse and drain them before adding them to the soup.
Do I have to soak the beans overnight?
Soaking the beans overnight or for at least 8 hours is recommended to reduce cooking time and aid in digestion. However, if you’re short on time, you can use a quick soak method by boiling the beans for a few minutes, then letting them sit for an hour before using.
What can I substitute for extra virgin olive oil?
If you don’t have extra virgin olive oil, you can use regular olive oil or other vegetable oils. However, extra virgin olive oil adds a distinctive flavor to the soup.
Can I make Fasolada ahead of time?
Fasolada is a great make-ahead dish. In fact, it often tastes even better the next day as the flavors have more time to meld. Just store it in the refrigerator and reheat when ready to serve.
What are some optional ingredients to add for extra flavor?
While the classic recipe is delicious, you can enhance the flavor by adding a squeeze of lemon juice for acidity or topping it with crumbled feta cheese for creaminess.
Is Fasolada suitable for vegetarians and vegans?
Yes, Fasolada is a vegetarian and vegan-friendly dish as long as you use vegetable-based or plant-based ingredients.
What do I do if my soup becomes too thick?
If your soup thickens more than you’d like, simply add hot water in small increments and stir until you reach the desired consistency.
Can I use a slow cooker to make Fasolada?
Yes, you can adapt this recipe for a slow cooker. After sautéing the vegetables and garlic, transfer them to the slow cooker along with the remaining ingredients. Cook on low for about 6-8 hours or until the beans are tender.
Recipe Suggestions
Have you tried this recipe?
Mention us @satyamskitchen and tag #satyamskitchenrecipes