FasoladaGreek White Bean Soup
This rustic bean soup is simmered with onion, carrot, celery, olive oil, and tomato until thick and comforting. It is a simple household staple with deep flavor from slow cooking and very few ingredients.
Prep
8h 20m
Cook
2h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gWhite Bean (soaked overnight and drained)
- 180gOnion (finely chopped)
- 180gCarrot (sliced)
- 120gCelery (finely chopped)
- 40gTomato Paste
- 400gTomato Sauce
- 70mlExtra Virgin Olive Oil
- 2pcsBay Leaf
- 12gSalt
- 3gBlack Pepper
- 2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened.
- 02
Stir in the tomato paste and cook briefly, then add the tomato sauce, white beans, bay leaves, and water.
- 03
Bring the soup to a boil, reduce to a gentle simmer, and cook until the white beans are fully tender and the broth has thickened.
- 04
Season with the salt and black pepper, then simmer a little longer so the flavors come together.
- 05
Let the soup rest briefly before serving.
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