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

Serves: 4

Ingredients

  • 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
  • ¼ cup olive oil
  • 4 Tbsp. finely chopped fresh parsley
  • 4 garlic cloves, peeled and chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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
  • ¼ cup olive oil
  • 4 Tbsp. finely chopped fresh parsley
  • 4 garlic cloves, peeled and chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat16g
Saturated Fat2g
Cholesterol0mg
Sodium460mg
Total Carbohydrate82g
Dietary Fiber24g
Sugars9g
Protein27g