Greek Bean Soup

by - March 08, 2021

Greek Beans Soup


One of my favourites for lunch is a Greek Bean Soup (Fasolada) that it goes very well with sourdough bread. 

This Greek Bean Soup (Fasolada) recipe is adapted from Akis Petretzikis with some modifications.

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RECIPE - GREEK BEANS SOUP

Yields:  4 - 5 servings

INGREDIENTS:

200g white bean (Cannellini Bean)
1 yellow onion, chopped
5 cloves garlic, minced
1 red capsicum, cut into cubes
1 carrot, cut into cubes
3 medium tomatoes, diced
2 tbsp olive oil
1 liter water
2 tsp dried rosemary
2 dried bay leaves
Salt to taste
Ground pepper to taste

A handful of fresh dill, chopped
Feta cheese
Anchovies
Chili flakes

Note:  I do not have enough white bean.  I used mixture of white bean, bottoli bean and chickpea.

METHOD:
  1. Soak white bean one night before or at least 8 hours.
  2. In a pot, heat olive oil over medium heat and saute both garlic and onion until softened.
  3. Add in all the dried herbs, then  add in white beans, carrot and tomatoes.  Add water enough to cover.
  4. Turn to high heat and place a lid on the pot and let it boil.  Turn down the heat to low and simmer for around 45 - 60 minutes until the bean is cooked.
  5. Lastly add capsicum and cook for another minute.
  6. Season the soup with salt and pepper.
  7. Before serving add in chopped fresh dill.
  8. Serve hot with feta cheese, anchovies and chili flakes at your choice.

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