Greek Bean Soup with Carrots and Celery (Fasolada)
Total time
Author: Socratis
Recipe type: Soup
Cuisine: Greek
Serves: 6
- 500 gr (17 oz) navy or cannellini beans.
- 1 large onion coarsely chopped.
- 3 carrots coarsely sliced.
- 2 celery sticks sliced.
- 2-3 large sweet and ripe tomatoes.
- 2 teaspoons of concentrated tomato paste.
- ½ cup of extra virgin olive oil.
- Salt and ground pepper.
- The night before, place the beans in a large bowl with plenty of water and let them soak overnight.
- In a large pot, boil the beans in plenty of water for ~ 15 minutes. Drain them, use fresh water and start boiling them again.
- After ~ 20 minutes, add the onion, celery and carrots. Keep boiling on medium heat. Give it a stir from time to time.
- Use a blender and make a smooth tomato paste with the fresh tomatoes and the concentrated paste.
- After ~ 15 minutes, add the tomato paste and give it a stir.
- Depending on your taste, you may need to add some hot water if you think that there will not be enough of juice for your soup.
- Try the beans to check if they have softened enough. When that's the case, add the olive oil. Stir well and keep boiling.
- minutes before you finish cooking (meaning the beans are melting in your mouth), season with salt and pepper to taste.
- Serve hot, with lots of nice bread and olives.
- Bon appetit!
Recipe by SocraticFood at http://socraticfood.com/greek-bean-soup-with-carrots-and-celery-fasolada/
3.5.3208