Greek Fasolada Soup
Fasolada is a traditional thick and hearty bean soup from Greece. White beans are best for this recipe, although red ones would also be appropriate. To prepare the dish faster, canned beans may be used.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- beans 450 g
- sliced tomatoes 400 g
- celery stalks 3
- carrot 200 g
- onion 150 g
- garlic clove 2-3 clove
- ground sweet paprika 5 g
- salt
- pepper
- vegetable oil
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Instructions
Step 1 of 16
Soak the beans for 6–8 hours.
Step 2 of 16
Cook until done (referring to the cooking time on the package).
Step 3 of 16
Chop the garlic and onion.
Step 4 of 16
Cut the celery (including leaves, if any).
Step 5 of 16
Dice the carrot.
Step 6 of 16
Sauté the garlic and onion in a pot with vegetable oil.
Step 7 of 16
Add the carrot to them.
Step 8 of 16
Add the celery and sauté slightly.
Step 9 of 16
Stir in the paprika.
Step 10 of 16
Mix well.
Step 11 of 16
Add the tomatoes.
Step 12 of 16
Mix well.
Step 13 of 16
Add the beans.
Step 14 of 16
Mix well.
Step 15 of 16
Season with pepper and salt.
Step 16 of 16
Pour in water and cook for 20–25 minutes.
