Fasolada recipe: creamy Greek white bean soup
Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 medium yellow onion fully chopped
- 4 small carrots peeled and diced
- 4 large celery ribs diced
- 3 large garlic cloves grated or pressed
- 2 dried bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon Diamond Crystal kosher salt plus more to taste
- 1 ½ teaspoon freshly ground black pepper plus more to taste
- ½ teaspoon red chilli flakes
- 2 15 ounce cans cannellini beans drained and rinsed
- 3 tablespoons Better Than Bouillion vegetable base
- 2 tablespoons tomato base
- Crumbled feta for serving
- Finely chopped fresh flat leaf parsley leaves for serving
Instructions
- COOK THE VEG – Heat the oil in a large pot or Dutch oven over medium high heat. When the oil shimmers, reduce the heat to medium and, add the onion carrot,and celery. Cook, stirring occasionally, until the veggies are soft and beginning to brown, 8 to 10 minutes
- SIMMER – Add the garlic, bay leaf, paprika, salt, pepper and chilli flakes and cook. Stirring occasionally, until fragrant, about 5 minutes. Stir in the beans, stock base, and tomato paste, then add 6 cups water. Increase the heat to high and bring the soup to a simmer, then reduce the heat to medium-low. Gently simmer the soup partially covered and stirring occasionally, until the veggies are tender, the beans are buttery when mashed against the side of the pot, and the flavours have melted, about 30 minutes. Taste and adjust the seasoning with more salt and/or pepper, if desired. Remove and discard the bay leaf.
- SERVE – Ladle the soup into bowls and serve topped with feta and parsley.