Greek Fasolada (White Bean Soup)
Nutritious Greek white bean soup thickened with apple and enlivened with herbs—perfect winter comfort.
Ingredients
To soak the beans:
- 1 tsp salt
- Juice of 1 lemon
To make the soup:
- ½ kg medium white beans (soaked overnight)
- 2 sprigs celery sliced
- 3 carrots sliced
- 1 onion chopped
- 4 garlic cloves minced
- 4-6 tbsp olive oil extra virgin
- 1 tbsp tomato paste
- 2-3 bay leaves
- Fresh rosemary
- 1 vegetable broth cube
- 1 whole red apple or quince
- 1.5 liters water
To serve:
- Olive oil, chili flakes, salt, pepper, feta cheese, salt-cured anchovies, olives, or thyme.
Instructions
- In a bowl, combine the beans, salt, the juice of one lemon, and enough water to cover.
- Soak for 8–12 hours.
- When it's time to prepare the dish, drain and rinse thoroughly.
- Chop the celery, the carrots, and the onion, and mince the garlic. Set aside.
- In a cool pot over medium heat, add olive oil and the vegetables. Sauté for 15–20 minutes, stirring occasionally.
- Once it looks a bit dry, add the tomato paste, and sauté for 2-3 minutes, stirring continuously so it doesn't burn.
- Add the drained beans and the bay leaves. Season with fresh rosemary and incorporate the vegetable cube.
- Now it's time to add the whole apple (with its skin, which you have previously washed).
- Cover the pot, and simmer for one to one and a half hours, checking occasionally and adding more boiling water if needed.
- A few minutes before serving, check the seasoning and add more salt and freshly-grounded pepper if needed.
- Remove the apple and the bay leaves.
- Serve with a drizzle of olive oil and chili flakes.
Nutrition
Calories: 250kcal
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