Fasolada is one of the popular soups of Greek and Cypriot cuisine. It is probably the easiest dish to prepare and goes perfectly with fresh bread and olives. The main ingredients are very few – beans, carrots, celery, onions, tomatoes and olive oil. The Greeks call the beans “the poor man’s caviar”. But even when they stopped being poor, Greeks couldn’t wean themselves off their favorite bean. It’s a very tasty, filling and nutritious soup. And of course, very healthy!
- white beans – 400 g
- carrots – 2 pieces
- celery stalks – 2 pcs.
- tomatoes – 2 pcs.
- leeks – 1 stalk 10 cm
- red bell pepper – 1 pc.
- olive oil – 5 tbsp
- tomato paste – 1 tbsp
- Canned tomatoes in their own juice – 400 g
- freshly ground black pepper
- dried oregano
- dried thyme
- sugar – 1 tbsp.
- water – 2.5 l
- Onions (marinate for serving)- 1 pc.
- lemon juice – 1 tbsp
Step by step recipe
Soak the beans overnight in cold, boiled water. Drain and rinse the beans. Pour 2.5 litres of water into a pot, add the beans and place on a flame. Bring to the boil, then remove the foam. For the first 10 minutes, simmer on a high heat. Reduce the heat and simmer almost until soft.
While the beans are boiling, prepare the vegetables. Peel and slice carrots into rings.
Chop the bell peppers into large cubes.
Slice the celery.
Cut leeks in rings (you can replace them with onions). Sauté lightly in olive oil.
Cut the fresh tomatoes crosswise. Dip them in boiling water for a few seconds. Then peel and cut in half rings. Remove the skin from the juiced tomatoes and puree with an immersion blender. Add 1 tbsp tomato paste and the fresh tomatoes.
When the beans are almost cooked, add the celery and bell peppers. Bring to the boil. Add the carrots and simmer for 5-7 minutes. Then put leeks. Next add the tomato mixture.
Only then salt, add freshly ground black pepper, 1 tbsp sugar and dried herbs. Cook for a further 7 minutes. Cover and leave to infuse for 15 minutes.
Marinate onions (if desired). Peel, cut into rings. Place in a jar, add 2 tsp sugar, 1 tbsp olive oil, lemon juice and salt. Cover, shake and leave to marinate.
Serve the beans with the pickled onions, fresh bread and olives. Bon appetit!