Fasolada Vegetarian Greek Bean Soup Recipes

FASOLATHA - WHITE BEAN AND TOMATO SOUP

Steps:

• Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
• Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
• Pour in 3 liters of water and bring to a boil over hight heat.
• Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
• Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
• Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.

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 (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

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 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.