Fasolada, also known as Fasolatha, is a hearty and flavorful vegan white bean soup from Greece. Made with simple ingredients, this classic dish is packed with rich flavors and is often considered one of Greece’s national treasures.
EQUIPMENT
- 1 large cooking pot
- 1 grinding jar or food processor
- Knife
- Chopping board
INGREDIENTS
- 1.5 cups dried white beans
- ½ brown onion, finely chopped
- 4-5 garlic cloves, finely chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 tablespoons finely chopped fresh dill
- 1.5 tablespoons tomato paste
- Juice of ½ large lemon (about 4 tablespoons, adjust to taste)
- 1 bay leaf
- ½ tablespoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- Salt to taste
- 8 cups vegetable stock
- 1 + 2 tablespoons extra virgin olive oil
INSTRUCTIONS
- Wash and soak the dried white beans in water for at least 7 hours. After soaking, discard the water and rinse the beans again. Set them aside.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté until the onion becomes translucent.
- Stir in the bay leaf, paprika, oregano, and tomato paste. Cook for an additional minute.
- Add the soaked white beans to the pot, stirring for another minute.
- Pour in the vegetable stock, mix well, and cover the pot. Let the soup simmer on medium heat for about an hour, or until the beans are tender. Stir occasionally to prevent the beans from sticking to the bottom of the pot.
- Take a ladleful of beans from the pot and transfer it to a grinding jar. Add lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Let it cool slightly before blending into a smooth paste.
- Add the paste back into the soup, stirring to combine. Cook the soup for an additional 8-10 minutes.
- Turn off the heat, remove the bay leaf, and garnish the soup with freshly chopped dill before serving.
