Name: Fasolada
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 400 g dried white beans (such as cannellini, soaked overnight); 90 ml olive oil; 1 piece onion (chopped); 2 piece carrots (sliced); 2 stalk celery (sliced); 2 cloves garlic (minced); 400 g canned crushed tomatoes; 1 tbsp tomato paste; 1.5 l water; 1 piece bay leaf; salt and black pepper (to taste)

Method

Soak the beans

Soak the dried beans in plenty of cold water overnight.

Start the soak the night before — unsoaked beans will not soften properly in the time given.

600 min

Parboil the beans

Drain the beans, cover with fresh water, and boil for a few minutes, then drain again.

10 min

Soften the vegetables

Heat the olive oil and soften the onion, carrot, celery and garlic together.

8 min

Add beans and simmer

Add the parboiled beans, tomatoes, tomato paste, water and bay leaf, then bring to a simmer.

5 min

Cook until creamy

Simmer gently until the beans are fully tender and the broth has thickened.

The soup is done when a bean mashes easily against the side of the pot.

90 min

Season and serve

Season with salt and pepper and serve hot with a drizzle of olive oil and bread.

Fasolada

Ingredients

Method

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