Description
Classic Greek fasolada warms hearts with Mediterranean comfort. Hearty white beans simmer in a zesty broth of garlic, lemon, and herbs, offering a soul-satisfying meal you’ll crave during chilly evenings.
Ingredients
Scale
Beans:
- 250 grams (8.8 ounces) cannellini beans or other small white beans, soaked overnight
Vegetables:
- 1 carrot, sliced very thinly
- 1 stick of celery, finely chopped
- ½ onion, minced
- 3 garlic cloves, chopped
Liquids and Seasonings:
- 6 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- Kosher salt
- Freshly ground pepper
- 500 milliliters (16.9 fluid ounces) vegetable stock (optional)
Instructions
- Rinse pre-soaked white beans thoroughly and par-boil in a large pot for 3-4 minutes, ensuring rapid water circulation to remove any impurities. Carefully drain and reserve beans.
- Warm extra virgin olive oil in a substantial cooking pot over moderate heat. Introduce finely chopped onions and minced garlic, sautéing until they transform into a translucent, golden-edged mixture with a fragrant aroma.
- Incorporate the par-boiled beans into the aromatic base, then pour in of water or a combination of water and vegetable stock. Bring the liquid to a robust boil, then reduce heat to create a gentle, consistent simmer.
- Allow the soup to gently bubble for approximately 1 hour and 45 minutes, occasionally stirring to prevent bean adhesion to the pot’s bottom.
- Introduce diced celery, chopped carrots, kosher salt, and freshly ground black pepper. Continue simmering until the soup develops a rich, hearty consistency with beans becoming tender and liquid slightly thickened.
- Finish the soup by stirring in freshly squeezed lemon juice and delicate lemon zest. Permit the flavors to meld for an additional 2-3 minutes, then remove from heat.
- Serve piping hot, optionally garnishing with a drizzle of olive oil and fresh parsley for enhanced visual appeal and flavor complexity.
Notes
- Soaking beans overnight reduces cooking time and helps eliminate gas-causing compounds.
- Choose fresh, high-quality dried white beans like great northern or cannellini for best texture.
- Vegetable stock can replace water to enhance the soup’s depth and complexity of flavor.
- Extra virgin olive oil from Greece adds authentic regional character and richness.
- Adjust liquid consistency by adding more water if soup becomes too thick during simmering.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg