Traditional Greek bean soup (fasolada)
Traditional Greek bean soup (fasolada)
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Traditional Greek bean soup (fasolada)
Υλικά
- 500 g medium white beans, soaked for at least 12 hours
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 2 ripe tomatoes, grated
- 1 tsp tomato paste
- 2 carrots, sliced into rounds
- 100 ml extra virgin olive oil
- ½ hot chili pepper, finely chopped
- 4 stalks celery with their leaves, finely chopped
- 100 g celery root (celeriac), finely chopped
- 1 stalk celery, finely chopped
- Salt
- Freshly ground black pepper
Εκτέλεση
Soak the beans overnight in plenty of cold water.
The following day, drain and rinse them thoroughly. Transfer them to a large pot and cover with fresh cold water, making sure the water level is at least 2-3 finger widths above the beans.
Bring to a boil and cook for approximately 45 minutes, skimming off any foam that rises to the surface.
Next, add the onion, hot chili pepper, garlic, carrots, celery, celeriac, and the tender celery leaves.
Stir well and continue cooking until the beans have softened considerably.
Once the beans are tender, add the tomato paste and grated tomatoes. Stir and continue cooking.
When the beans are almost fully cooked, season with salt and freshly ground black pepper and add the olive oil.
Reduce the heat and simmer for another 15-20 minutes, until the soup thickens, becomes silky, and the flavors are fully combined.
Remove from the heat and allow the soup to rest for a few minutes before serving.
Serve the bean soup hot in deep bowls.
Salt and pepper should always be added towards the end of cooking, allowing the beans to soften properly.
The olive oil is added during the final stages of cooking, helping the soup develop a rich texture, a silky consistency, and a full-bodied flavor.
For an even better result, allow the soup to rest for a few minutes after cooking so that all the aromas and flavors can fully develop.
