Fasolada – Greek Bean Soup with Carrots and Celery

With EVO Oil & Vegetables

[FASOLADA]

Fasolada is one of the most popular meals in Greek cuisine. Truly a staple comfort food in every home, there isn’t a Greek that doesn’t have warm memories related to this dish! It has been our national meal since the 1940’s and has been a staple meal in Greek cuisine since antiquity. Giant white beans have been found in excavations in Greece from as far back as 3000 B.C. and mentions of it in literature start appearing in ancient Greek and Latin texts from as far back as 1600 B.C.

Serves5 servings

Cooks In20'preparation | 1 hour cooking

DifficultyEasy

Ingredients

1 pounds of giant white beans (large dry lima beans)
3 carrots, cut into cubes
2 dry red onions, finely chopped
2 bunches of celery with their green leaves, finely chopped
2 tbsp. tomato paste
1 tbsp “bukovo” pepper (substitute with dry chilies, grated)
¾ cup extra-virgin olive oil

Method

Place the lima beans into a saucepan with plenty of cold water (until covered).
Bring them to a boil and cook for 35-40 minutes.
This will soften the beans until tender but not cooked.
Drain into a strainer.
Chop the vegetables.
Put 2-3 tbsp. olive oil into a deep saucepan and add the onions, carrots, and celery.
Stir well and let them cook for 2-3 on medium heat.
Add the tomato paste and stir it thoroughly into the base of the pot till it releases its aromas.
Pour the half-boiled beans and add boiling water to cover the materials.
Ensure the water line protrudes 2-3 fingers above the ingredients.
Cover the saucepan and simmer the Fasolada soup for 30 to 35 minutes.
Then add the salt, pepper and optionally a few chili peppers to taste.
Finally, add the rest of the olive oil, and cook the Fasolada for a couple more minutes while carefully waiting for the liquid in the soup to start to congeal.
Once ready it will have turned into a dense soup.

Serve the Fasolada hot alongside olives and taramosalata.