Fasolada – Greek White Bean Soup ★★★★★1 review

Serves 10-12 | Prep time: 30 mins + soaking time | Cooking time: 60 mins

INGREDIENTS

• 600g/21oz dry white beans
• 4-5 medium carrots, sliced
• 1 1/2 medium onions, diced
• 2-3 celery stalks, sliced
• 1 red capsicum, diced
• 2 Tbsp tomato paste
• 1 can diced tomatoes
• 1 tsp sweet paprika
• 1 tsp ground black pepper
• 1 tsp dry oregano
• 2-3 garlic cloves, finely diced
• 2-3 bay leaves
• 1 fresh chilli pepper, chopped
• 2 1/4 L / 76 fl oz liquid vegetable stock
• Optional: olive oil (drizzle or more depending on how much you would like)

METHOD

1. Prep the beans: Thoroughly inspect the white beans before soaking and discard any foreign objects. Wash the beans and soak in water overnight. The next morning, rinse and change the water then rinse and drain when you’re ready to make the soup.
2. Remove bean foam: Place the beans in a large pot with water ensuring that the beans are covered with at least 1cm of water from the top of the beans. Bring to a boil and boil for about 3 to 4 minutes so that the beans produce foam. Remove from heat and pour the beans in a colander. Rinse a little to ensure foam has been removed.
3. Make the fasolada: Using the same large pot, add all the ingredients (liquid stock, beans, carrots, onions, celery, capsicum, tomato paste, canned tomatoes, paprika, pepper, oregano, garlic, bay leaves, chilli pepper), stir and bring to a boil. Once boiling, reduce the heat to medium-low and cook for 45 to 60 minutes. Stir occasionally and check at around 45 minutes to see if the bean is cooked. It may take longer than 45 minutes for the beans to cook so continue to boil on medium-low heat until they’re ready. If using oil, you can stir it in just before you remove the fasolada from the heat.
4. Serve: Garnish the hot soup with fresh, chopped parsley and serve with toasted bread.
5. Refrigerate or freeze: For the remaining soup portions you can refrigerate in an airtight container and/or place in a freezer-safe container and store for up to four months.