Traditional Greek Bean Soup Recipe

I can’t imagine of anything better than a rustic and homely Greek bean soup (fasolada) for a cold winter’s day. Healthy, simple and extra comforting, fasolada is with no doubt the national Greek dish! This is the authentic recipe for Greek bean soup, a trademark dish that has nourished generations!

Hope you enjoy this delicious recipe by Irene Matys.

Materials

• 3 tbsp olive oil
• 1 medium sweet onion finely diced
• 2 medium carrots scrubbed with skin on, sliced in ¼ inch rounds
• 2 celery sticks with their leaves chopped in 1/4 inch slices
• 2 garlic cloves minced
• 1 tbsp tomato paste
• 398 mL can pureed tomatoes
• 1 1/2 cup vegetable stock
• 1 bay leaf
• 1 tsp salt
• 1 tsp fresh ground pepper
• 4 cup butter beans canned and rinsed
• quality extra-virgin olive oil for drizzle
• 1/3 cup Italian flat leaf parsley finely chopped\

Instructions

1. In a large deep sauté pan, heat oil over medium heat. Add onions, carrots and celery, sauté until vegetables have slightly softened, about 6-7 minutes. Add garlic and tomato paste and sauté for an additional minute.
2. Add tomatoes, vegetable stock, bay leaf and season with salt and pepper. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then add in butter beans.
3. Cover with lid and cook for an additional 20 minutes or until sauce has thickened and vegetables are tender. You can also add additional stock if needed.
4. Garnish with a drizzle of quality extra-virgin olive oil and fresh parsley.
5. Serve with your favourite crusty bread for dipping and a side of feta cheese with olives.

Source of Photo: myfamilysfooddiary