The traditional Greek and Cypriot bean soup. Part of the ‘ladera’ dishes as the contents of olive oil is quite substantial.
It is highly nutritious and filling as the white beans are rich in fiber, high in protein, iron and vitamin B.
It is important to choose the right beans and you do so by choosing the whitest of them and the smoothest (which means that they haven’t been laying there for a long period.
Fasolada Soup (Bean Soup)
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Fasolada Soup (Bean Soup)
Servings: 6 People
Ingredients
- 400 gr dry White Beans
- 2 Carrots , cut in half lengthwise and sliced
- 2 small stalks Celery , cut in half lengthwise and sliced
- 2 Yellow Onions , chopped
- 1 clove Garlic , minced through a garlic presser tool
- 400 gr Diced Tomatoes , canned
- 1 tablespoon tomato paste
- 80 ml EVOO , Extra Virgin Olive Oil
- 1 Orange , peel
- 2 tablespoons Balsamic Vinegar
- 4 tablespoons fresh Parsley , roughly chopped
- 2 bay leaves
- ½ teaspoon All-Spice , ground
- Water , warm
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- From previous night soak the beans in water. Wash well and keep aside.
- In a large Pot or Casserole on medium heat pour 50 ml oil and heat up for a minute. Add the onions, carrots and celery and sauté for 10 minutes until softened while tossing frequently. At the end add the garlic and sauté for 30 seconds until fragrant. Add the beans sauteing for 2 more minutes while tossing so that they are well coated with the oil.
- Add the tomatoes, orange zest, bay leaves, all-spice and enough water to cover them and be 5 cm above the level. Bring to a boil and reduce the heat to simmer for 1 hour and 45 minutes with the lid closed. Skim any scum created on the top and if needed add more water.
- 10 minutes before the end and provided beans well cooked and have softened, add the tomato paste, the all-spice, 3 tablespoons of the parsley and season with the salt and pepper.
- Remove from heat and let stand for at least 15 minutes for the flavors to come together while removing and discarding the orange peel. Drizzle with the remaining 30 ml of olive oil, add the remaining 1 tbsp of parsley and serve with village bread, anchovies and fresh onions.
