Fasolada Greek Bean Soup Recipes

FASOLATHA (GREEK BEAN SOUP)

Steps:

• Soak the beans in water over night.
• Strain the water and place the beans in a pot with new water.
• Bring to a boil, remove from heat; strain water.
• Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Steps:

• To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
• Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
• Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
• Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
• Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

FASOLADA (GREEK NAVY BEAN SOUP)

Steps:

• Fill a large pot with cold water, add navy beans, and soak 8 hours to overnight.
• Drain and rinse beans. Return to the pot with carrots, onion, and celery.
• Use kitchen shears to cut whole tomatoes in the can; add to the pot along with tomato paste. Add enough water to cover beans and vegetables and make soupy. Stir in olive oil, then season with salt and pepper. Bring to a boil over medium-high heat.
• Reduce heat to low. Cover and simmer, stirring occasionally, about 5 hours.

GREEK BEAN SOUP

Steps:

• Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
• Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
• Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
• Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

FASOLADA (GREEK BEAN SOUP)

Steps:

• Cook the beans until tender. Drain.
• In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
• Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

FASOLADA (VEGETARIAN GREEK BEAN SOUP)

Steps:

• 1. Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
• 2. Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls. Serves 6 to 8