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🍽️ Fasolada – The Classic Greek Bean Soup

416 kcal · 95 min · 4 servings

Ingredients

• 200 g giant beans (white, dried)
• 1 onion(s) (sliced thinly)
• 2 small carrot(s) (sliced)
• 1 stalk/stalks celery (chopped)
• 1 can tomatoes, chunky (approx. 400 g)
• 1 tbsp tomato paste
• 1 tsp thyme (dried)
• 1 tsp oregano (dried)
• 125 ml olive oil
• 0.5 tsp bean herb
• 750 ml water
• 2 tbsp parsley (chopped)
• 1 bay leaf
• 1 clove(s) garlic (chopped)

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight.
2. 2. Drain the soaking water. Rinse the beans briefly under running water.
3. 3. Put the beans into a large pot. Cover them with fresh water.
4. 4. Bring the water to a boil. Let the beans boil vigorously for two to three minutes.
5. 5. Drain the cooking water. Rinse the beans briefly with cold water.
6. 6. Return the pre-cooked beans to the pot. Add 750 milliliters of fresh water.
7. 7. Bring the mixture to a boil.
8. 8. Add the onion, carrots, celery, and garlic to the pot.
9. 9. Add the tomatoes and the tomato paste.
10. 10. Sprinkle oregano, thyme, marjoram, and the bay leaf into the soup.
11. 11. Add the olive oil, salt, and pepper to the pot.
12. 12. Cover the pot with a lid.
13. 13. Let the soup simmer for fifty to sixty minutes.
14. 14. Check if the beans are soft. If so, the soup is ready.
15. 15. Stir the parsley into the finished soup.
16. 16. Alternatively for the pressure cooker: Add all ingredients except the parsley to the pot.
17. 17. Cook the mixture in the pressure cooker for three to four minutes.
18. 18. Open the pot and stir in the parsley.
19. 19. Do not forget to use enough olive oil, as it carries the flavor.

Nutrition per serving

• kcal: 416
• Protein: 15 g · Fett/Fat: 10 g · Carbs: 64 g