Greek Fasolada – White Bean Soup
You want to feel like you’re on holiday, but it’s still cold outside!
For this recipe we have teamed up with the fabulous chefs at www.greekappetite.com to bring you the Greek flavours that will keep you warm for hours!
Fasolada is not only the Greek national dish (not moussaka as many believe) but it’s also delicious, nutritious, and healthy. Combined with a variety of salads, olives and bread, fasolada is a comforting dish and so easy to make.
The essential ingredient for this dish is beans, which are so high in protein that you will be full for hours.
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
parsley to garnish optional
crushed red pepper
- 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!
Greek Appetite was founded by two sisters, Pelagia and Mary from Thessaloniki and now living in Brussels. They operate a successful online shop full of Greek delights and you can sample more of their fabulous recipes at www.greekappetite.com or head straight for their fabulous digital cookbook “Eat Like a Greek Vegan”