Fasolada (Bean Soup)

• 1/4 cup olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 pound dried white beans, soaked overnight
• 8 cups water
• 1 28-ounce can diced tomatoes
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Add garlic, oregano, and thyme, sautéing for another minute.
3. 3 Drain soaked beans and add them to the pot along with water, diced tomatoes, and bay leaves.
4. 4 Bring to a boil, then reduce heat, cover, and simmer for about 1.5 hours, or until beans are tender.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add spinach or kale for extra greens.
• Include a splash of red wine vinegar for a tangy twist.

Substitutions

• Substitute white beans with cannellini or navy beans.
• Use fresh herbs if dried ones aren't available.

Pairings

• Warm pita bread
• A simple Greek salad

Nutrition

Tips

• For a smoother soup, blend a portion of it before serving.
• If using canned beans, reduce cooking time to about 30 minutes.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side of feta cheese for added flavor.

FAQ