Best 4 Ancient Bean Soup Fasolada Recipes

Embark on a culinary journey through time with Fasolada, an ancient Greek bean soup that has captivated taste buds for centuries. This hearty and flavorful dish is a staple in Greek households, showcasing the humble yet versatile bean in all its glory. Immerse yourself in the simplicity of this traditional recipe, where wholesome ingredients come together to create a symphony of flavors. Discover the secrets of preparing Fasolada, from selecting the perfect beans to infusing it with aromatic herbs and spices. Unearth variations of this classic soup, such as the vegetarian Fasolada Giouvetsi, baked in a clay pot, and the Cypriot Fasolada, featuring a rich tomato broth. Explore the depths of Greek culinary heritage through Fasolada, a timeless dish that embodies the essence of comfort and nourishment.

Recipes included:

- Authentic Greek Fasolada: Experience the original Fasolada recipe, a harmonious blend of beans, vegetables, and herbs simmered to perfection.

- Vegetarian Fasolada Giouvetsi: Embark on a vegetarian adventure with this hearty Fasolada variation, baked in a traditional clay pot for an extra layer of flavor.

- Cypriot Fasolada: Explore the vibrant flavors of Cyprus with this unique Fasolada recipe, featuring a rich tomato broth and aromatic spices.

Let's cook with our 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

Categories Bean Soups

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

GREEK BEAN SOUP

Greek Bean Soup image

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

Provided by sb2boston

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans
¾ cup olive oil, divided
4 stalks celery with leaves, chopped
1 large onion, chopped
4 large garlic cloves, chopped or pressed
1 (12 ounce) can chopped tomatoes
1 small bunch fresh parsley, finely chopped
1 tablespoon dried dill weed
1 tablespoon dried oregano
1 tablespoon dried basil
salt and freshly ground black pepper to taste
1 teaspoon white sugar

Steps:

Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 33.3 g, Fat 16.9 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 91.7 mg, Sugar 3.2 g

ANCIENT BEAN SOUP - (FASOLADA)

Ancient Bean Soup - (Fasolada) image

Don't be put off by the metric measures, just use the Zaar converter. Soaking the beans is not included in the timing.

Provided by Annacia

Categories Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups white beans
1/2 liter water
200 g lard
3 onions, finely chopped
1/2 liter beef broth
2 garlic cloves
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon coriander
1 bunch parsley
2 bay leaves
salt and pepper

Steps:

Soak the beans in water over night.
Then boil them with a bay leaf, in water just to cover for 5 minutes.
Take the pot off the heat and cover for 1 hour.
Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
Add this to the beans.
Add the honey and allow to boil slowly for a few more minutes.
Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.

Nutrition Facts : Calories 480.7, Fat 38.4, SaturatedFat 13.9, Cholesterol 31.7, Sodium 324.9, Carbohydrate 27, Fiber 5.2, Sugar 5.5, Protein 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

Tips:

Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce cooking time. Soaking also helps to remove some of the oligosaccharides, which are complex sugars that can cause gas and bloating.
Use a variety of beans: This recipe calls for a combination of white beans, black beans, and red kidney beans. You can use any type of bean you like, but using a variety of beans will give your soup a more complex flavor.
Add vegetables: Vegetables add flavor, color, and nutrients to the soup. This recipe calls for carrots, celery, and onion, but you can add any vegetables you like. Some other good options include tomatoes, potatoes, and zucchini.
Use a flavorful broth: The broth is an important part of the soup, so use a broth that has a lot of flavor. You can use chicken broth, beef broth, or vegetable broth. If you're using a low-sodium broth, you may want to add a little salt to taste.
Season the soup to taste: Be sure to season the soup to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavors.

Conclusion:

Fasolada is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.