Easy and tasty white bean soup or “Fasolada”

Looking for a hearty warm soup for the cold winter months? Try this white bean soup cooked Greek style. This is my great grandmother’s recipe which has been passed down 4 generations. It’s a perfect meal during lent, but we cook it all year round, especially in the winter.

It is very easy to make and delicious.

You wash the beans and let them soak in water overnight or a least a minimum of 4 – 5 hours. If that’s not possible then bring to a boil for a few minutes, simmer for half an hour and empty the water.

Add another 6 – 8 cups of water, or if you are using chicken broth instead of water, now is the time to add it.

Add salt, pepper and olive oil. Dice the onion and slice the carrots and add to the beans.

Decrease to medium heat and continue cooking for approximately 2 hours.

Finally, add the tomato or pasta sauce and continue cooking until the beans, onions and carrots have reached the desired tenderness.

The consistency of the soup is your personal preference. If you prefer it less thick then add more water.

Voila! Your soup is ready. I like to eat it with feta cheese and bread (it doesn’t matter if the bread is a day or so old as the soup will absorb it).

You can also accompany it with sausage. I use hot Italian for an extra kick.

Print Recipe

White bean soup (Fasolada)

This is my great grandmother's bean soup recipe which has been passed down 4 generations. It is very easy to make and delicious. It’s a perfect meal during lent, but we cook it all year round, especially in the winter. Perfect for the cold winter nights.

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time7 hours hrs 30 minutes mins

Course: Soup

Cuisine: Greek

Keyword: Fasolada, Greekrecipes, Whitebeansoup

Servings: 8 people

Ingredients

• 1 16 oz. bag Great Northern beans
• 6-8 cups water or chicken broth ( I use low or no sodium)
• 2 medium onions chopped
• 1 can (15 oz) Tomato (or pasta) sauce
• 2-3 carrots sliced in rounds
• 1/2 cup olive oil
• 1-2 sticks celery diced
• Salt and pepper to taste
• Any type of sausage for accompaniment

Instructions

• Wash beans and let them soak in water overnight or a least a minimum of 4 – 5 hours. If that’s not possible then bring to a boil for a few minutes, simmer for half an hour and empty the water.
  
• Add another 6 – 8 cups of water, or if you are using chicken broth instead of water, now is the time to add it.
  
• Add salt, pepper and olive oil. Dice the onion and slice the carrots and add to the beans. Decrease to medium heat and continue cooking for approximately 2 hours.
  
• Finally, add the tomato or pasta sauce and continue cooking until the beans, onions and carrots have reached the desired tenderness.
  
• The consistency of the soup is your personal preference. If you prefer it less thick then add more water.
• You can accompany with feta or any type of sausage. I sometimes use hot Italian to give it a bit of a kick.
  

Notes

Voila! Your soup is ready. I like to eat it with feta cheese and bread (it doesn’t matter if the bread is a day or so old as the soup will absorb it).

Yanni

February 23, 2014

 

Yanni February 23, 2014

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