Fasolada Vegetarian Greek Bean Soup Recipes

FASOLADA (VEGETARIAN GREEK BEAN SOUP)

Fasolada (Vegetarian Greek Bean Soup) image

A simple, hearty, country meal for a cold winter's night. Add a nice Horiatiki (Greek Country Salad) and a flat bread and you have just transported yourself to Greece for dinner.

Provided by Marsha Gardner

Number Of Ingredients 10

Ingredients

1 lb dried white beans, navy, great northern, your choice
1 large yellow onion, roughly chopped
3 large carrots, peeled and sliced
2 celery stalks, strings removed and sliced
3 medium ripe tomatoes or 15.5 ounce can peeled tomatoes
2 Tbsp tomato paste
5 Tbsp olive oil, extra virgin
2 bay leaves
handful of fresh flat leaf parsley
kosher salt and freshly ground black pepper to taste

Steps:

1. Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
2. Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls. Serves 6 to 8

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Traditional Greek bean soup recipe (Fasolada) image

Looking for an authentic Greek bean soup (fasolada) recipe? Find out how to make it the traditional Greek way! This is the authentic recipe for fasolada, a trademark dish that has nourished generations.

Provided by Eli K. Giannopoulos

Categories Main

Time 1h40m

Yield 6

Number Of Ingredients 8

Ingredients

500g dry white kidney beans or cannellini beans or navy beans (18 ounces)
3-4 carrots, finely chopped
1 large white onion, finely chopped (if you love onions, add one more!)
3 stalks of celery, finely chopped
130ml extra virgin olive oil (1/2 cup)
2 tbsps tomato paste
a pinch of paprika (hot or sweet, according to preferance)
salt and freshly ground pepper, to taste (min 2 flat teaspoons each)

Steps:

To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 339kcal, Sugar 5g, Sodium 495.2mg, Fat 22g, SaturatedFat 3g, UnsaturatedFat 17g, TransFat 0g, Carbohydrate 29.6g, Fiber 8.7g, Protein 8.7g, Cholesterol 0mg

FASOLADA (GREEK BEAN SOUP)

Fasolada (Greek Bean Soup) image

Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. This is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. The cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (I use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).

Provided by evelynathens

Categories Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 kg dried navy beans, soaked overnight (cannelini beans are traditional in greece)
1/2 cup olive oil
4 tablespoons tomato paste
2 garlic cloves, minced
1 1/2 cups onions, cut in small dice
1 1/2 cups celery, cut in small dice
1 1/2 cups carrots, cut in small dice
1 1/2 cups potatoes, cut in small dice
1/3 teaspoon red chili pepper flakes
salt and pepper
Tabasco sauce
Tabasco jalapeno sauce (jalapeno)
grated parmesan cheese

Steps:

Cook the beans until tender. Drain.
In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

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