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Fassoulatha White Bean Soup

Fish & Seafood

Fassoulatha White Bean Soup

Also known as fasolada, this simple, rich stew is popular in Greek cuisine. Featuring a medley of white beans, tomatoes, carrots and celery, this fragrant stew is perfect for cooler weather.

Ingredients

  1. 1 pound dried white beans, soaked overnight
  2. 2 tablespoons extra-virgin olive oil
  3. 2 large onions, finely chopped
  4. 2 stalks celery, finely chopped
  5. 2 large carrots, finely chopped
  6. 1 quart water
  7. 2 large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
  8. 2 teaspoons dried oregano
  9. 1 teaspoon salt
  10. ⅛ teaspoon cayenne pepper
  11. freshly ground pepper, to taste

Directions

  1. Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
  2. Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.

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