Greek White Bean Soup (Fasolada)
I think that I had this once before when I was a lot younger. I either had at my friend Dean’s house (They were Greek) or I had when I visited Greece in the 1970s. Either way I liked it and when I saw this on Milk Street, I had to try it.
6 Tbs olive oil, divided + a little on top when serving
1 large red onion, chopped
3 celery stalks, chopped
2 medium carrots, peeled and chopped
4 cloves of garlic. minced
1/2 tsp red pepper flakes
3 Tbs tomato paste
1 lbs Cannellini beans, soaked and drained
2 1/2 qt. of chicken broth (or Vegetable Broth, if you are of that persuasion)
4 Tbs wine vinegar
1/2 cup finely chopped parsley
1/2 cup chopped Kalamata olives, rough chopped
2 oz feta cheese, crumpled.
Salt and Pepper to taste
- In a large pot on medium add 3 Tbs of the Olive Oil, onion. celery and half the carrots with a 1/2 tsp salt. Cook stirring about 5 minutes until the veggies start to brown.
- Stir in garlic and red pepper flakes and cook till fragrant (~30 sec)
- Add tomato paste to the seasoned veggies and stir until the paste begins to brown (~ 2 minutes)
- Stir in beans and broth and bring to a simmer over medium high heat then reduce to low and simmer, stirring occasionally and partially cover for about 1 hours until beans are tender.
- Remove 1 cup of beans to a medium bowl. Mash beans in the bowl with a potato masher until you create a paste, then whisk the paste into the soup.
- Raise heat to medium, add remaining carrots and bring to a simmer and cook until carrots are tender (~10 minutes). Remove from heat.
- Stir in vinegar and whisk the remaining 3 Tbs of olive oil. Taste and season with salt and pepper.
- Ladle into bowls and garnish with parsley, olives and feta cheese. You may also elect to sprinkle a bit more olive oil on top when serving.