Best 3 Fasolada Greek Bean Soup Recipes

**Fasolada: A Hearty and Flavorful Greek Bean Soup**

Fasolada is a traditional Greek bean soup that is enjoyed throughout the country. It is made with white beans, tomatoes, onions, celery, carrots, and herbs. The soup is typically served with a side of crusty bread or pita bread. Fasolada is a hearty and flavorful soup that is perfect for a cold winter day. It is also a good source of protein and fiber. This article provides three different recipes for fasolada, so you can find the one that best suits your taste. The first recipe is a classic fasolada made with dried white beans. The second recipe is a quick and easy fasolada made with canned white beans. The third recipe is a vegan fasolada made with vegetable broth and plant-based protein. No matter which recipe you choose, you are sure to enjoy this delicious and nutritious Greek soup.

Check out the recipes below so you can choose the best recipe for yourself!

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

HOW TO MAKE TRADITIONAL GREEK BEAN SOUP (FASOLADA)

How to make Traditional Greek Bean Soup (fasolada) image

A hearty bean soup to warm you up on a cold fall or winter night.

Provided by Marilena Leavitt

Categories Soup

Time 2h

Yield 6

Number Of Ingredients 17

Ingredients

8 oz. dried Navy or Cannellini beans
6 cups of fresh water
1 sm. red onion, chopped
2 med. celery stalks (with their leaves), thickly sliced
2 med. carrots, thickly sliced
2 med. garlic cloves, minced
⅓ cup extra virgin olive oil
2 large bay leaves
1½ cups tomato passata, like Pomi (or thick crushed tomatoes)
1 TBSP. tomato paste
1 med. Yukon gold potato, cubed
½ tsp. dried Greek oregano
¾-1 tsp. sea salt
--- freshly ground pepper
--- red pepper flakes
1-2 TBSP. vinegar
⅓ cup extra virgin Greek olive oil

Steps:

Pick over and rinse the beans, discard malformed or stone-like ones. Soak the beans for at least 8 hours or overnight (preferably).
The next morning, drain and rinse the beans. Place them in a large pot with just enough fresh water to cover them. Bring to a boil. You will notice that white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander. (This step is necessary to get rid of the impurities and it also makes the beans much easier on your stomach!)
Place the beans back in the pot with the six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.
Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.
Next, add the tomatoes, tomato paste, potato and the seasoning. Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy (*see note). Check to see if a little more liquid is needed, and if it does add a little warm water. The consistency of the soup should be thick.
Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.
Serve hot with some hearty bread, seasoned olives and Greek Feta cheese.

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.

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of beans: This will give your soup a more complex flavor and texture. Some good options include white beans, navy beans, and kidney beans.
Don't overcook the beans: They should be tender but still hold their shape.
Add the vegetables towards the end of the cooking time: This will prevent them from becoming overcooked.
Season the soup to taste: Add salt, pepper, and other spices to taste.
Serve the soup with a drizzle of olive oil and a sprinkle of fresh herbs: This will add extra flavor and freshness.

Conclusion:

Fasolada is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give fasolada a try!