How To Make Traditional Greek Bean Soup Fasolada Recipes

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GREEK BEAN SOUP



Greek Bean Soup image

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

Provided by sb2boston

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h25m

Yield 10

Number Of Ingredients 12

1 pound dried pinto beans
¾ cup olive oil, divided
4 stalks celery with leaves, chopped
1 large onion, chopped
4 large garlic cloves, chopped or pressed
1 (12 ounce) can chopped tomatoes
1 small bunch fresh parsley, finely chopped
1 tablespoon dried dill weed
1 tablespoon dried oregano
1 tablespoon dried basil
salt and freshly ground black pepper to taste
1 teaspoon white sugar

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.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 33.3 g, Fat 16.9 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 91.7 mg, Sugar 3.2 g

HOW TO MAKE TRADITIONAL GREEK BEAN SOUP (FASOLADA)



How to make Traditional Greek Bean Soup (fasolada) image

A hearty bean soup to warm you up on a cold fall or winter night.

Provided by Marilena Leavitt

Categories     Soup

Time 2h

Yield 6

Number Of Ingredients 17

8 oz. dried Navy or Cannellini beans
6 cups of fresh water
1 sm. red onion, chopped
2 med. celery stalks (with their leaves), thickly sliced
2 med. carrots, thickly sliced
2 med. garlic cloves, minced
⅓ cup extra virgin olive oil
2 large bay leaves
1½ cups tomato passata, like Pomi (or thick crushed tomatoes)
1 TBSP. tomato paste
1 med. Yukon gold potato, cubed
½ tsp. dried Greek oregano
¾-1 tsp. sea salt
--- freshly ground pepper
--- red pepper flakes
1-2 TBSP. vinegar
⅓ cup extra virgin Greek olive oil

Steps:

  • Pick over and rinse the beans, discard malformed or stone-like ones. Soak the beans for at least 8 hours or overnight (preferably).
  • The next morning, drain and rinse the beans. Place them in a large pot with just enough fresh water to cover them. Bring to a boil. You will notice that white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander. (This step is necessary to get rid of the impurities and it also makes the beans much easier on your stomach!)
  • Place the beans back in the pot with the six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.
  • Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.
  • Next, add the tomatoes, tomato paste, potato and the seasoning. Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy (*see note). Check to see if a little more liquid is needed, and if it does add a little warm water. The consistency of the soup should be thick.
  • Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.
  • Serve hot with some hearty bread, seasoned olives and Greek Feta cheese.

FASOLADA (GREEK BEAN SOUP)



Fasolada (Greek Bean Soup) image

Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. This is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. The cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (I use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).

Provided by evelynathens

Categories     Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 kg dried navy beans, soaked overnight (cannelini beans are traditional in greece)
1/2 cup olive oil
4 tablespoons tomato paste
2 garlic cloves, minced
1 1/2 cups onions, cut in small dice
1 1/2 cups celery, cut in small dice
1 1/2 cups carrots, cut in small dice
1 1/2 cups potatoes, cut in small dice
1/3 teaspoon red chili pepper flakes
salt and pepper
Tabasco sauce
Tabasco jalapeno sauce (jalapeno)
grated parmesan cheese

Steps:

  • Cook the beans until tender. Drain.
  • In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
  • Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

ANCIENT BEAN SOUP - (FASOLADA)



Ancient Bean Soup - (Fasolada) image

Don't be put off by the metric measures, just use the Zaar converter. Soaking the beans is not included in the timing.

Provided by Annacia

Categories     Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups white beans
1/2 liter water
200 g lard
3 onions, finely chopped
1/2 liter beef broth
2 garlic cloves
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon coriander
1 bunch parsley
2 bay leaves
salt and pepper

Steps:

  • Soak the beans in water over night.
  • Then boil them with a bay leaf, in water just to cover for 5 minutes.
  • Take the pot off the heat and cover for 1 hour.
  • Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
  • Add this to the beans.
  • Add the honey and allow to boil slowly for a few more minutes.
  • Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.

Nutrition Facts : Calories 480.7, Fat 38.4, SaturatedFat 13.9, Cholesterol 31.7, Sodium 324.9, Carbohydrate 27, Fiber 5.2, Sugar 5.5, Protein 8

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Top Asked Questions

How do you make fasolada soup?
Lower the heat and let the beans simmer, skimming the foam off the top, for about two hours, or until the soup is thick and creamy and the beans and vegetables very soft. About 10 minutes before removing from heat, add the salt and pepper. Stir in vinegar to taste. As soon as the fasolada comes off the stove, pour in the remaining olive oil.
What is the difference between fasolada and Greek bean soup?
The Greek version however is made with white beans and does not include any meat, making it a perfect choice for vegans/vegetarians. In Fasolada, beans are soaked in water overnight, and the next day they are cooked slowly with carrots, celery and onions, until their starch starts to thicken the soup.
What are the best Greek white bean soup recipes?
Fasolada is a classic Greek white bean soup that usually takes over an hour to make. This quick, 30-minute version still has all of that Greek flavor and heartiness of the original. Make a double batch of this because it freezes beautifully. Place the chopped onion, celery, carrots, and garlic in a pot and add the olive oil.
How to cook fasolada beans?
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.

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