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Fasolada (Greek white bean soup)

Pelagia & Mary - Greek Appetite
Healthy and delicious warm soup
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Soak the beans 9 hours
Course Main Course, Soup
Cuisine greek
Servings 5 people

Ingredients
  

  • 500 gr cannellini beans dried
  • 2 carrots cut into slices
  • 1 large onion finely chopped
  • 3 cloves of garlic finely chopped
  • 2 stalks of celery cut into medium to small chunks
  • 2 small potatoes cut into medium pieces
  • 2 bay leaves
  • 100 ml of olive oil
  • 1 tbsp. sweet paprika
  • 1 tsp. smoked paprika
  • 1 tsp. turmeric
  • salt, pepper
  • parsley to garnish optional

For serving

  • crushed red pepper
  • oregano
  • olives
  • salad

Instructions
 

  • Soak the dried beans overnight. You can also add a slice of lemon to this water to make beans more digestible.
  • The next day, throw away the water where the beans soaked, put them in a large pot and cover with 2-3 inches of water.
  • Let them boil for about 45 minutes (with the lid closed), checking at regular intervals if there is enough water.
  • Taste them and if they are hard, let them cook for a bit longer. If they are soft, add the rest of the ingredients.
  • Let them simmer for about 30 minutes, making sure there is enough water. Taste and if the hard ingredients are tender, turn off the heat, add the oil and stir.
  • Serve the fasolada warm and sprinkle it with crushed red pepper and oregano. Accompany with olives, pickled vegetables, salad and bread!

Notes

Cooking time varies depending on the variety and freshness of the legumes.
Keyword fasolada, greek traditional soup, healthy recipe, legumes, protein, soup, vegan, vegetarian, white beans