Fasolada
A rustic, healthy, and comforting Mediterranean soup made with white beans, fresh vegetables, and fragrant herbs.
Ingredients
Instructions
Heat half of the olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook for about 6–8 minutes, until the onion turns soft and translucent.
Stir in the diced tomatoes (or crushed tomatoes), bay leaf, and oregano. Cook for another 5 minutes, stirring occasionally.
Add the soaked beans, rinsed and drained, to the pot and pour in enough water to fully cover the beans and veggies (about 6 cups). Bring to a boil, then reduce the heat and simmer for about 1 hour and 10 minutes, or until the beans are tender.
Once the beans are cooked through, season with salt and pepper to taste. Turn off the heat and stir in the remaining olive oil for that signature Ikarian flavor.
Ladle into bowls, drizzle with extra olive oil, and top with parsley and a squeeze of lemon juice, if desired.
Notes
The night before, place the dried beans in a large bowl and cover them with plenty of cold water. Soak for at least 8 hours or overnight. Drain and rinse the soaked beans before cooking.
For a thicker, creamier soup, mash a small portion of the beans right in the pot.
Serve with a side of crusty bread or a handful of briny Greekolives.
Variations
Add other vegetables, like leek or sweet peppers, to taste.
Source
Fasolada is a classic Greek white bean soup, and on the island of Ikaria, known for the longevity of its inhabitants, they have a version that stands out for being even simpler, more rustic, and healthier, making the most of fresh ingredients and good local olive oil.
Food in Europe