White Bean Soup (Fasolada)

It’s getting warmer here in Barcelona, but I don’t care! When I want my soup, I’ve gotta have my soup! And in this case I wanted THIS soup: hearty, thick, tasty.

I saw my dry white beans in their glass container and it hit me: how long had it been?!

The fact is that a week ago I entered a fasting period for the 40-something days leading up to our Easter (Greek Orthodox). And do you know what this means? Do you?? I’ll tell you. Means I need to stay away from meat, fish (yes to seafood), milk, butter, eggs and cheese.

Oh, no, don’t frown! Once you’re in it you realize there are plenty of dishes you can cook and desserts to make!

Although, going through tons of food blogs during fasting is not fun you guys. Seriously.

Anywhooo, this white bean soup was both fasting-appropriate AND delicious! And a note: in Greece we call this fasolada (φασολάδα). 🙂

Since the recipe calls for dry white beans, you should remember to let them soak in plenty of water starting from the night before.

When you are ready to cook, wash the beans 2-3 times and let them boil in plenty of water until they’re semi-soft. Meaning, you can cut a bean with a spoon but you cannot smash it. This might take anywhere between 35 and 60min. Take care because there might be foam forming and rising and making a mess of your stove. Drain them and set aside.

Prepare the vegetables: Dice the onion, peel and chop the carrots, and chop the celery.

In a medium pot heat the 2 tablespoons of olive oil and mix in the vegetables until they’re covered with the oil. Add the tomato puree and mix again.

Now add the drained beans and stir with the wooden spoon. Fill the pot with enough water to reach 2-3 fingers above the beans and vegetables.

Bring to boil and lower the fire to medium-low. Cover with the lid and let cook for 45-50min. (You might want to check and stir the soup after the first 30min).

Season the soup with salt, pepper and a pinch of cayenne pepper (optional of course). Be careful with the salt because the water will be further reduced! You can add more salt later.

Add also the remaining olive oil, stir and cover with the lid again. Continue cooking for 20-25min or until the beans are soft and the soup is thick enough (for your taste).

And voila!

We usually serve this soup with some bread and olives. Very often you’ll find anchovies on the table, or some feta cheese. Yum! 🙂

Have a nice day!

INGREDIENTS

Serves 3

200g dry white beans

2 carrots

2 celery sticks with leaves on

1 medium onion

3 tbsp tomato puree (I use the canned semi-concentrated one)

2 tbsp and ⅓ cup extra virgin olive oil

salt and pepper

cayenne pepper (optional)

QUICK INSTRUCTIONS

Soak the dry beans in water overnight. Wash them 2-3 times and let them boil in plenty of water until they’re semi-soft. Drain and set aside. Dice the onion, peel and chop the carrots, and chop the celery. In a medium pot heat the 2 tablespoons of olive oil and drop the vegetables. Mix until they’re covered with the oil. Add the tomato puree and mix again. Add the drained beans, and fill the pot with enough water to reach 2-3 fingers above the beans and vegetables.

Bring to boil and lower the fire to medium-low. Cover with the lid and let cook for 45-50min. (You might want to check and stir the soup after the first 30min). Season with salt, pepper and a pinch of cayenne pepper (optional). Be careful with the salt because the water will be further reduced. You can add more salt later. Pour also the remaining olive oil, stir, cover with the lid, and let cook for 20-25min or until the beans are soft and the soup is thick enough (for your taste).

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7 thoughts on “White Bean Soup (Fasolada)

  1. love and cupcakes

    Mmmmmm! Fasolada is one of my favorite soups EVER! Anytime, I see anything close to it on a menu, I have to order it. I can’t wait to try your recipe!

    Reply

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