Fasolada soup! Or as it is sometimes referred to, the national food of the Greeks.
This soup is made up of white beans, carrots, onions, celery, tomatoes, and herbs. It has such a beautiful flavor profile and one of the tastiest soups I have ever had. There are a few different ways you can prepare but this is my simple and DELICIOUS version.
I find that it is easiest when making a dish that has a lot of ingredients to get all of the prep done at once. I chop all of my vegetables, get my spices in order and measure it all out so it can go quick and smoothly as I begin to cook.
This soup has a great base that starts with sautéing vegetables and herbs with beans and a vegetable broth. I let it all simmer for at least 1 and a half hours and then add my favorite toppings!
The key to making this as a star soup is the toppings. Feta cheese adds a rich tangy flavor that simply cannot be left out. Then come the olives, I like Kalamata or black, but you can use whatever you desire. Chopped parsley, chives, and I LOVE a good healthy pour of olive oil to finish it all off!
NOSTIMO! (tasty)
You can serve the soup as a 1st course, but I like to make it the main course. I’ll make a Caesar salad and add along some fresh baked bread to make it complete. Here are my favorite breads to go with.
Homemade bread
Or pick up a fresh loaf from the store and toast it with olive oil. Hooray for soup season!
Let’s get started!
Greek Fasolada Bean Soup!
Ingredients
- 3 cans of white beans, drained
- 2 carrots, peeled, and chopped/diced
- 1/2 large yellow onion, minced
- 4 cloves garlic, minced
- 3 celery stalks, chopped/diced
- 1 cup canned, roasted tomatoes Kroger, salsa style is my favorite
- 1 tbsp tomato paste
- 5 cups vegetable broth
- 1 tsp red pepper flakes
- 1 tsp oregano, dried
- 1 tsp rosemary, dried
- 3 bay leaves
- olive oil for drizzling
- 1/2 cup feta cheese
- 1/4 cup black or kalamata olives, sliced
- 2 tbsp parsley, chopped
- 2 tbsp chives, minced
Instructions
- In a large soup pan, add about 2 tbsp. of olive oil on med-high heat.
- Toss in the garlic, onion, carrots, and celery. Sautee for 5 minutes.
- Add the tomato paste, stir. Next goes the broth. Now add the beans, tomatoes, oregano, rosemary, bay leaves, and red pepper flakes.
- Stir well and bring to a boil. Reduce the heat to low and let simmer for at least one hour. Remove the bay leaves after done.
- To serve, ladle into serving bowls and top with feta, olives, parsley, chives and a very healthy drizzle of olive oil. Don't skip the oil, it is the best part!
- ENJOY!
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