Greek bean soup, known as fasolada, is one of the most traditional and popular dishes in Greek cuisine. This soup is not only delicious but also nutritious, making it a great choice for both everyday and holiday tables.
Fasolada is made with white beans, which are considered the main ingredient of this dish. Combined with aromatic vegetables such as carrots, onions and celery, as well as with the addition of olive oil, spices and a variety of herbs, fasolada turns into a real symphony of flavors.
Of particular note, this soup can be served both hot and cold, making it a versatile option for any time of year.
Ingredients:
- Beans – 400 g;
- Carrots – 1 pc;
- Onion – 1 pc;
- Celery stalks – 3 pcs;
- Vegetable oil – 3 tbsp;
- Tomato puree – 350 ml;
- Garlic – 3 cloves;
- Oregano – 1 tsp;
- Laurel leaf – 1 pc;
- Salt – ½ tsp.
Preparation of Greek soup:
In water in a pot leave the beans until boiling, skim off the foam and cook under a lid on low heat. Grate carrots on a fine grater, chop onions finely
. Chop garlic cloves with a knife, as well as stalks of celery. In a frying pan in vegetable oil fry carrots, onions, garlic and celery for a couple of minutes.
Pour to the vegetables black pepper to taste and salt, and then add tomato paste. Mix the ingredients and stir-fry for another 2 minutes.
Add oregano to the mixture, you can also add red pepper if desired. Add the frying and pasta to the pot with the soup, salt to taste and put a bay leaf. Cook the soup under the lid for another 2-3 minutes.
You can use celery leaves to decorate the soup. You get a simple soup without meat for every day.
