Main, Recipes, Stew & Soup, Vegan, Vegetarian

White bean soup – Fasolada

Bean Soup in a green deep plate

Bean Soup in a green deep plate

This white bean soup is a traditional Greek recipe known as “fasolada”. It is DELICIOUS.

Please don’t think that I am yelling at you. I am excited! Please, please make this. You will not regret it…

There are many jokes about this meal. And, yes, they do have everything to do with digestion. BUT they are not true. If you buy good quality beans and you know how to cook them. And that’s what I am here for.

The not so secret trick to make beans easier to digest is not one. They are two. First you soak your beans overnight. Yes overnight, or for 12 hours. The quick soaking method may make them soft but doesn’t do as good of a job regarding digestion. Then drain and rinse them. The second trick is to boil them for 5 to 10 minutes and drain them. Do NOT rinse and bring them to a boil using fresh tap water. Try it and report back. They work with any kind of bean.

So now that all the beans have been spilled, pun intended, there is nothing holding you back in cooking this delicious legume.

Bad jokes aside, this soup is packed with flavor. And as all soups it tastes even better on the second day. If you have leftovers that is! 

Here I opted for the plain version to make it more family friendly. I love it served hot with a side of freshly baked crusty bread (like sourdough) and a small piece of feta. Used  more like flavoring rather than cheese. Of course you can do both.

If you want to you can totally spice things up a bit adding a small chili pepper while cooking. I’m a wimp so I always omit it. Other flavoring options include and are not limited to:

  • Topping it with fried fresh herbs like sage.
  • Drizzling extra virgin olive oil or infused olive oil.
  • Adding a tablespoon of vinegar.
  • Adding homemade croutons and sprinkling sweet or spicy red pepper flakes.

I haven’t tried all of these combinations myself but I hear they are tasty.

White Bean Soup

Prep Time13 hrs
Cook Time1 hr
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Author: Joanna
0 from 0 votes

INGREDIENTS:

  • 500 gr dry medium dry beans
  • 1 onion
  • 1 lt water
  • 1 spring lovage or celery leaves
  • 3 medium carrots
  • 200-250 ml crushed tomatoes
  • 1 Tbsn tomato paste
  • ¼ - ½ cup olive oil depending on taste
  • Salt & Pepper to taste

INSTRUCTIONS:

  • Soak beans overnight or for 12hrs, rinse and drain. While you heat the olive oil in your pressure cooker (/pot), dice your onion and saute it on medium heat until translucent ~5 min. Peel the carrots and cut them in 2.5cm (1inch) coins. Stir and saute for 2 min. Add rinsed beans, lovage (or celery), crushed tomatoes and the tomatoes. Bring to a boil and Pressure Cook on HIGH for 30 min. Open the pressure cooker using the quick release method. Add salt and pepper. Stir and taste test. If you want your soup creamier you can smash some beans against the pot using a fork.

EQUIPMENT USED:

Pressure Cooker

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Bean Soup in a green deep plate

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