Name: GREEK FASOLADA
Prep time: 10 min
Yield: 4 people
Cuisine: Greek
Ingredients: 17 oz canned cannellini beans; 28 oz peeled tomatoes; 3 medium carrots (3 medium); 1.5 oz yellow onion; 1/4 cup olive oil; 2 teaspoons tomato paste; to taste fine salt; to taste black pepper; 2 teaspoons dried oregano

Greek Fasolada, a bean soup traditionally prepared in Greece and Cyprus, is considered a national dish. It is a vegetarian dish based on beans to which some fresh vegetables are added and everything is seasoned with olive oil and oregano. If you like soups with legumes

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Slow cooking, Stove
Cuisine: Greek
Seasonality: Autumn, Winter

Ingredients

17 oz canned cannellini beans
28 oz peeled tomatoes
3 medium carrots (3 medium)
1.5 oz yellow onion
1/4 cup olive oil
2 teaspoons tomato paste
to taste fine salt
to taste black pepper
2 teaspoons dried oregano

Tools

1 Clay pot
1 Wooden spoon
1 Cutting board
1 Peeler
1 Knife
1 Flame spreader

Preparation of Greek Fasolada

Clean the carrots and then slice them into rounds about 1/8 inch thick.
In a clay pot, pour in 1/4 cup of olive oil and add the peeled tomatoes. Crush them roughly with a spoon and place on the heat.
Add the sliced carrots and tomato paste, stir, and cook for 10 minutes over medium-low heat with the lid on.
Meanwhile, finely slice the onion as thinly as possible and after the first 10 minutes of cooking, add it to the tomatoes and continue cooking for another 20 minutes, still with the lid on and over medium-low heat.
After 20 minutes of cooking, add the drained cannellini beans, stir, and cook for another 10 minutes.
When almost done, add the dried oregano, a pinch of salt, and a grind of fresh pepper. Mix well to blend the flavors, and you are ready to plate.
And voilà… the Greek Fasolada is ready to be served, perhaps with some croutons on the side.

Useful Tips

If you don’t have a clay pot, you can easily use a non-stick pot with its lid.

If you prefer not to use canned or jarred cannellini beans, you can use dry ones after soaking and cooking them either by steaming or boiling and draining them well.

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