why make this recipe
Greek White Bean Soup, also known as Fasolada, is a warm and comforting dish that is packed with flavors and nutrients. This soup is not only delicious but also easy to make, making it perfect for anyone looking to enjoy a hearty meal. With its combination of beans, vegetables, and herbs, Fasolada offers a wonderful blend of tastes while being rich in protein and fiber. It’s also a vegan dish, making it suitable for various dietary preferences. Whether you’re trying to eat healthier or just want a yummy soup to warm you up, this recipe is a fantastic choice.
how to make Greek White Bean Soup
Ingredients:
- ½ cup olive oil, divided
- 1 large onion, peeled and diced
- 2 garlic cloves, peeled and minced (optional)
- 1 medium size red bell pepper, stem and core removed and diced
- 3 carrots, peeled and halved and sliced
- 2 celery stalks, sliced
- ¼ teaspoon chili flakes
- 3 Tablespoons tomato paste
- 3 cans cannellini beans (15 oz each), drained
- 6 cups vegetable broth (or chicken broth)
- 2 tablespoons chopped celery leaves (or chopped parsley)
- 2 tablespoons chopped fresh mint
- Salt and black pepper to taste
Directions:
- Heat ¼ cup of the olive oil in a large pot over medium to medium-high heat.
- Add the onions, carrots, bell pepper, celery, and garlic with a good pinch of salt, pepper, and chili flakes. Sauté for 9-10 minutes or until the veggies have softened. If needed, add a splash of broth.
- Add the white beans and tomato paste, gently stirring to combine.
- Stir in the broth, chopped celery leaves, and mint. Taste and season with more salt and pepper as needed.
- Bring the mixture to a boil, then reduce the heat to a simmer with the lid slightly askew. Let the soup simmer for 25 to 30 minutes or until it thickens a bit.
- Stir in the remaining ¼ cup olive oil and more fresh mint if desired. Taste and adjust with more salt and pepper if needed.
- Ladle out the soup and serve it with crusty bread, feta cheese, and olives. Garnish with more mint or fresh parsley as desired.
how to serve Greek White Bean Soup
Fasolada is best served hot. Ladle the soup into bowls and enjoy it alongside some crusty bread for dipping. You can also add some crumbled feta cheese and olives for added flavor. Fresh herbs like mint or parsley make for bright and colorful garnishes that enhance both the presentation and taste of the dish.
how to store Greek White Bean Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate. The soup will stay fresh for about 4-5 days in the fridge. It can also be frozen for longer storage. Simply place it in a freezer-safe container and store it for up to 3 months. When ready to eat, thaw it in the refrigerator and reheat on the stove or in the microwave.
tips to make Greek White Bean Soup
- Use fresh vegetables for the best flavor.
- Feel free to adjust the seasoning according to your taste. You can add more chili flakes for heat or more herbs for freshness.
- If the soup is too thick, add more vegetable broth until you reach your desired consistency.
- For a creamier texture, blend a portion of the soup with an immersion blender before serving.
variation
You can customize Fasolada by adding other vegetables like zucchini or spinach. If you like a bit of meat, you could incorporate diced ham or sausage for added flavor.
FAQs
Q: Can I use different beans?
A: Yes, while cannellini beans are traditional, you can use other white beans like navy beans or great northern beans.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free as it does not contain any wheat products.
Q: Can I make this soup in advance?
A: Absolutely! Fasolada can be made in advance and actually tastes better the next day as the flavors meld together. Just reheat before serving.