Fasolada

This week we will present to you a vegetarian Greek dish, which is easy to prepare and which definitely will keep you warm during wintertime – the Fasolada soup! You will find this traditional, hearty country soup in Greek villages, where it has nourished generations. It should be served just lukewarm with crusty bread and olive oil.

The only downside of this recipe is it takes a while to make it – the beans have to soak over night. Other than that, it’s a piece of cake!

Ingredients:

500g white beans

1 large yellow onion

3 large carrots

2 celery stalks

1 can (400g) chopped tomatoes

2 tbsp tomato paste

5 tbsp extra virgin olive oil

2 bay leaves

A handful of fresh parsley

Salt, pepper

Soak the beans in water overnight. Next day, drain the beans and place them in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.

Cut the carrots, the onion and the celery into small pieces. Add all ingredients except of the salt and pepper, and cook for 1 1/2 hours or until the beans are tender. While cooking, add more water if necessary to keep the beans covered. Allow to cool slightly, season with salt and pepper, and serve with fresh bread.

We hope this recipe will warm you during these cold winter days!