Fasolada: bean soup

At my latest Karamouza food event many guests have asked me the recipe of a very simple and traditional dish we make in Greece: the bean soup. So here it is!

For 4 people

200 grams of haricot beans
3 carrots
2 celery sticks
1 big onion
1 tablespoon of tomato paste
5 tablespoons of olive oil (3 for cooking and 2 when the soup is ready)
salt and pepper
1 tablespoon of lemon juice
water

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  1. Soak the beans overnight in a big bowl of cold water.

  2. The next day wash the beans and drain them. Put them back in the pot, add water to cover them and little bit more and boil them for 30 minutes until you see they are nearly done (when you take a bean out on a spoon you should be able to see that the skin opens up and the bean starts to crack).

  3. Chop the carrots, celery and onion. You can chop them in small or larger pieces, depends how you like them. If you chop them chunkier you'll need more time to cook them through. I chop them approximately the same size as the beans.

  4. Heat the olive oil (3 tablespoons) in the pot, add the chopped carrots, celery and onions. Sweat on medium heat for 7-10 minutes.

  5. Add the tomato paste in the pot and mix everything for 3-4 minutes until you smell the tomato cooking.

  6. Add the beans and cover with water (+ 1 cup).

  7. Cook for 20-30 minutes until you see that the soup is thick, the carrots, celery and beans are soft.

  8. Add the salt, pepper, lemon juice and remaining olive oil (2 tablespoons). Try and adjust.

Serve with garlic or feta bread (recipe coming soon) or if it's really cold and you're very hungry add some sausage or chorizo.

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