Greek White Bean Soup Recipes

GREEK BEAN SOUP

Steps:

• Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
• Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
• Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
• Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

GREEK WHITE BEAN SOUP

Steps:

• Heat 3 tbsp of olive oil over medium-low heat in a large pot. Add onion, carrots and celery. Cook for 8-10 minutes or until softened. Add garlic and 1/2 tsp salt, cook another minute or until fragrant.
• Add water, crushed tomatoes, dried thyme and remaining salt. Increase heat to high and bring to a boil, stir in white kidney beans and reduce heat to a simmer. Simmer, uncovered for 20 minutes-some beans will split and begin to soften and breakdown.
• Remove from heat, stir in lemon juice and remaining 2 tbsp of olive oil. Serve with Kalamata olives.

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Steps:

• To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
• Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
• Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
• Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
• Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

GREEK WHITE BEAN SOUP WITH GARLIC & LEMON

Steps:

• Drain the beans from the water they've soaked in overnight.
• Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
• In a medium-sized cooking pot add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color.
• Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Then reduce heat to medium-low and with the lid on partly open on the side, simmer for about 2 hours or until beans are completely soft and tender (cooking time may depend of the variety and quality of the beans).
• Add the celery and carrot and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick. Then add the lemon juice and zest and cook for 2 minutes more. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like.
• Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
• Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and close the lid. Cook on manual for 20 minutes. Let the pot sit for 5-10 minutes and then turn the valve to venting. Once it releases the steam open the lid. Finish off with the lemon juice + zest.
• If using a slow cooker, take the time to separately saute the garlic and onion in olive oil until golden using a separate skillet as it will make a huge difference to flavor instead of adding everything in at once. Add the sauteed ingredients in your slow cooker along with the remaining ingredients except for the lemon juice + zest, and 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and cook either on low for 8 hours or on high for 4 hours. Add the lemon juice and zest and cook for 5 minutes more.
• Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
• Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) except for the lemon juice+ zest. Put the lead on and switching on the slow cooker function to normal, cook for 8 hours or for 4 hours on high. Finish with the lemon juice + zest.

GREEK BEAN SOUP

Steps:

• In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
• Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
• Add beans and cabbage, and simmer 5 minutes.
• Add lemon juice and simmer 5 minutes.
• Ladle into individual soup bowls and top with cheese, tomato and parsley.