Fasolada (Bean Soup)
Hearty, olive oil–kissed white beans simmered with tomatoes, aromatics, and fresh herbs until the broth is silky and comforting. Rustic and bright, this soup tastes like a slow afternoon in a Greek kitchen.
1 lb dried white beans, soaked overnight and drained
4 tbsp olive oil
1 onion, finely chopped
2 carrot, medium, diced
2 stalk celery, diced
3 clove garlic, minced
1 can crushed tomatoes, 14.5 oz
1 tbsp tomato paste
8 cup water
2 bay leaf
1 tsp dried oregano
1 ½ tsp salt
½ tsp black pepper, freshly ground
¼ tsp sugar, optional, to balance acidity
¼ bunch fresh parsley, chopped
1 lemon, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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