Fasolada (White Bean Soup)
This thick soup is considered one of the national dishes of Greece and has been a staple food in that country for centuries.
Serves: 4Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Medium
- 1 lb. dried white kidney beans, soaked in water overnight, drained, and rinsed
- 2 medium carrots, peeled and sliced
- 2 medium onions, peeled and diced
- 2 stalks celery, thinly sliced
- 1 can (14.5 oz.) diced tomatoes
- 1 medium parsnip, thinly sliced
- 1 Tbsp. dried rosemary
- 1 Tbsp. dried thyme
- 3 bay leaves
- 1⁄4 cup olive oil
- 4 Tbsp. finely chopped fresh parsley
- 4 garlic cloves, peeled and chopped
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- Place beans and 3 quarts of water in a stockpot or Dutch oven. Bring to a boil over high heat. Skim away surface foam as it develops. Boil beans 15 minutes, continuing to skim away surface foam. Drain and rinse beans. Rinse pot well.
- Put another 3 quarts of fresh water in pot; bring to a boil and add beans. Skim any remaining surface foam that may develop. Add all remaining ingredients and stir well. Bring back to a boil.
- Reduce heat to low, cover pot with a lid slightly ajar; and simmer 2 hours until beans are soft. Stir occasionally and check to ensure ample liquid in pot to keep beans from sticking to bottom.