Name: Fasolada (Greek Bean Soup)
Prep time: 20 min
Cook time: 24 min
Ingredients: 1 pound dried white beans (Great Northern, navy, orcannellini); 2 large onions, chopped; 2 garlic cloves, minced; 2 large carrots, diced; 2 large celery stalks, diced; 1/4 cup olive oil; 1 can (14.5 ounces) diced tomatoes; 1 tablespoon tomato paste; 6 cup vegetable or chicken broth; 1 bay leaf; 1 teaspoon dried thyme; Salt and pepper to taste; Chopped fresh parsley for garnish

Fasolada (Greek Bean Soup)

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Fasolada (Greek Bean Soup)

Fasolada Nutritious and filling. Beans are rich in fiber,

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Prep Time 20 mins

Cook Time 24 mins

Course Soup

Servings

Calories 162 kcal

Ingredients

1 pound dried white beans (Great Northern, navy, orcannellini)
2 large onions, chopped
2 garlic cloves, minced
2 large carrots, diced
2 large celery stalks, diced
1/4 cup olive oil
1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
6 cup vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Soak the dried beans in water overnight. Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook untilsoft and translucent, about 5 minutes.
Add the carrots and celery and cook for another 5 minutes.
Stir in the diced tomatoes, tomato paste, broth, bay leaf, thyme, and drained beans. Bring to a boil and thenreduce heat to low. Cover and simmer for about 1 1/2 to 2 hours, or until the beans are tender.
Remove the bay leaf and season with salt and pepper to taste. Ladle the soup into bowls and sprinkle withchopped parsley