Greek
Fasolada
Creamy white bean and tomato soup rounded with sweet vegetables, oregano, olive oil, and a clean vinegar lift.
6 servings · 20 minutes prep · 125 minutes cook
Ingredients
Main
- 1 lb dried white beans, soaked overnight
- 1/2 cup extra-virgin olive oil, divided
- 2 large yellow onions, finely chopped
- 3 carrots, diced
- 3 celery ribs, diced
- 4 garlic cloves, sliced
- 2 tbsp tomato paste
- 1 1/2 cups crushed tomatoes
- 2 bay leaves
- 1 tsp dried Greek oregano
- 1/2 tsp crushed red pepper flakes
- 2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 8 cups water
- 2 tbsp red wine vinegar
Directions
Method
- Drain the dried white beans. Cover with fresh water in a stockpot, bring to a boil, boil for 5 minutes, and drain.
- Warm 1/4 cup of the olive oil in the stockpot. Cook the yellow onions, carrots, and celery ribs until softened, 10-12 minutes.
- Add the garlic and tomato paste and cook until the paste darkens slightly, 2 minutes.
- Add the drained beans, crushed tomatoes, bay leaves, dried Greek oregano, crushed red pepper flakes, kosher salt, black pepper, and water.
- Simmer gently, partly covered, until the beans are creamy and the broth is thick, 1 3/4-2 hours.
- Remove the bay leaves. Mash a ladleful of beans against the side of the pot, then stir in the remaining 1/4 cup olive oil and the red wine vinegar.
- Taste for salt and let the soup rest for 10 minutes before serving.
