Ultimate Fasolada Recipe: Cozy Greek White Bean Soup

Fasolada, that irresistible Greek white bean soup, is like a warm hug on a chilly day. Imagine a bowl brimming with tender beans, fresh vegetables, and aromatic herbs, simmering away to create a comforting elixir that beckons you to the table. nutritious quinoa and black bean burgers delicious black bean flautas The rich flavors swirl together in an inviting dance, promising a delightful experience with each spoonful.

Now, picture this: you’re at a cozy family gathering, laughter fills the air, and someone brings out a bubbling pot of fasolada. As the aroma wafts through the room, familiar faces light up with anticipation. This soup isn’t just food; it’s tradition served with a side of love and nostalgia.

Ingredients for Fasolada (Greek White Bean Soup)

Here’s what you’ll need to make this delicious dish:

• White Beans: Use dried cannellini or navy beans for their creamy texture once cooked.
• Olive Oil: A good quality extra virgin olive oil will enhance the soup’s flavor significantly.
• Onion: A medium onion adds sweetness to the base; chop it finely for even cooking. sweet and savory flatbread.
• Carrots: Sliced carrots bring sweetness and color; choose firm ones for best results.
• Celery: Adds crunch and freshness; make sure it’s crisp and bright green.
• Garlic: Fresh garlic cloves provide depth of flavor; use more if you’re feeling adventurous.
• Canned Tomatoes: Use diced tomatoes for acidity and richness; they should be high quality for best taste.
• Vegetable Broth: Use low-sodium broth so you can control the saltiness of the soup.
• Fresh Parsley: Chopped parsley adds brightness and freshness right before serving.
• Lemon Juice: A splash of fresh lemon juice at the end brightens all the flavors beautifully.

How to Make Fasolada (Greek White Bean Soup)

Follow these simple steps to prepare this delicious dish:

Step 1: Soak the Beans

Rinse your dried white beans under cold water to remove any dust or debris. Then soak them overnight in plenty of water—this helps them cook faster and become wonderfully tender.

Step 2: Prepare Your Vegetables

Heat about three tablespoons of olive oil in a large pot over medium heat. Add your chopped onion, carrots, and celery to sauté for about five minutes until they’re soft and aromatic—think of it as building your flavorful foundation!

Step 3: Add Garlic & Tomatoes

Stir in minced garlic for an additional minute until fragrant. Next, pour in your canned tomatoes along with their juices. Stir well to combine all those beautiful flavors together.

Step 4: Simmer with Broth

Once everything is mixed nicely, add your soaked beans along with vegetable broth (enough to cover everything by about two inches). Bring it all to a boil before reducing heat to low—allow it to simmer gently for about an hour or until beans are tender.

Step 5: Season & Finish

Now comes the magic! Season with salt and pepper according to taste. Just before serving, stir in chopped parsley and a squeeze of fresh lemon juice for that extra zing!

Step 6: Serve & Enjoy

Ladle your warm fasolada into bowls and serve hot! It pairs beautifully with crusty bread or over rice for those who want something heartier.

Transfer to plates and drizzle with olive oil for the perfect finishing touch! Enjoy every last drop of this delightful Greek white bean soup that warms not just your belly but also your heart!

Perfecting the Cooking Process

Start by soaking the beans overnight for optimum tenderness. Begin cooking by sautéing onions and garlic until fragrant, then add tomatoes and spices before stirring in the beans and broth. Let it simmer while you sip on some Greek wine; multitasking at its finest!

Add Your Touch

Feel free to swap out the beans for chickpeas or add a splash of lemon for brightness. You can also toss in some chopped kale or spinach for an extra nutrient boost. Experimenting with spices like smoked paprika can elevate the flavor profile!

Storing & Reheating

Store leftover fasolada in an airtight container in the fridge for up to five days. When reheating, add a splash of vegetable broth to restore the soup’s texture and prevent it from thickening too much.

I remember the first time I made fasolada for my family. They couldn’t stop raving about how it tasted like my grandma’s version—talk about pressure! It became a family favorite overnight, and now it’s our go-to dish when we gather around the table.

FAQs

What is Fasolada (Greek White Bean Soup)?

Fasolada is a traditional Greek dish made from white beans, tomatoes, olive oil, and a variety of vegetables. Often referred to as the national soup of Greece, it highlights the rich flavors of Mediterranean ingredients. The soup is not only hearty but also nutritious, making it perfect for both cold days and casual gatherings. Its simplicity and depth of flavor have made fasolada a beloved staple in Greek cuisine. You can enjoy it alone or pair it with crusty bread for a complete meal.

How do you make Fasolada?

To prepare fasolada, start by soaking white beans overnight to soften them. In a pot, sauté onions, carrots, and celery in olive oil until tender. Then add garlic and tomatoes, followed by the soaked beans and vegetable broth. Season with herbs like oregano and bay leaves. Let it simmer until the beans are cooked through and the flavors meld together beautifully. Serve hot with a drizzle of olive oil on top for an authentic touch.

Can I store leftover Fasolada?

Yes, you can store leftover fasolada in an airtight container in the refrigerator for up to three days. The flavors actually improve as they sit, making it even more delicious when reheated. If you want to keep it longer, consider freezing the soup for up to three months. Just be sure to allow it to cool completely before transferring it to freezer-safe containers.

What are some variations of Fasolada?

While traditional fasolada sticks closely to its primary ingredients, there are many variations based on regional preferences. Some recipes include additional vegetables like bell peppers or zucchini for extra flavor and nutrition. Others may incorporate spices like paprika or even a hint of lemon juice for brightness. Each variation offers a unique twist while maintaining the essence of this classic Greek soup.

Conclusion for Fasolada (Greek White Bean Soup)

In conclusion, fasolada is more than just a soup; it’s a celebration of Greek culinary tradition. This wholesome dish combines simple ingredients like white beans and fresh vegetables to create a nourishing meal that delights the palate. Whether enjoyed on its own or accompanied by bread, fasolada remains an iconic representation of Mediterranean flavors. With its ease of preparation and adaptability to various tastes, this Greek white bean soup is sure to become a cherished recipe in your kitchen.

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Fasolada (Greek White Bean Soup)

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Fasolada, the quintessential Greek white bean soup, is a heartwarming dish that brings together tender beans, fresh vegetables, and aromatic herbs. This comforting soup is perfect for family gatherings or cozy nights in, offering rich flavors and nourishing ingredients that warm both the body and soul. Each spoonful is a delightful journey through Mediterranean culinary tradition, making it a must-try for any home cook. Serve fasolada as a main course or appetizer, and let its vibrant taste captivate your senses.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 6
• Category: Main
• Method: Boiling
• Cuisine: Greek

Ingredients

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• 1 cup dried cannellini or navy beans
• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14 oz) can diced tomatoes
• 4 cups low-sodium vegetable broth
• ¼ cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Rinse the dried beans and soak them overnight in plenty of water.
2. Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for about 5 minutes until soft.
3. Add minced garlic and cook for an additional minute. Stir in canned tomatoes with their juices.
4. Add soaked beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about an hour until beans are tender.
5. Season with salt and pepper. Just before serving, stir in chopped parsley and lemon juice.
6. Serve hot with crusty bread or over rice.

Nutrition

• Serving Size: 1 serving
• Calories: 240
• Sugar: 4g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg