Yesterday evening we enjoyed this warm and hearty Greek soup for dinner as the sun went down and cold wind blew over Switzerland. In fact, this is a typical winter dish.
Once again, we decided to prepare it over the open fire also in order to warm the room a little bit and to give a special touch to the soup. Nevertheless, this is not strictly necessary and you can prepare this on you stovetop, in a low cooker, a pressure cooker or a simple pot.
Today we had some more for lunch and thanks the sunlight I could take the pic I have missed yesterday: we were too hungry and I did not have time to prepare some more light for a decent pic.
Fasolada (Φασολάδα) - Greek Beans Soup
- 500 g white beans (I used spitted ones without skin, any kind of beans would work as well)
- 1/4 cup olive oil
- 1 onion, peeled and diced
- 2 garlic cloves, chopped
- 2 tablespoons chopped pancetta or bacon (optional)
- 2 tablespoons tomatoes concentrate (optional)
- 3000 ml water
- 1-2 cup carrots, peeled and diced
- 1 cup celery stalks, diced or 1/2 cup celery green chopped
- 1 tin (about 400 g) chopped pelati (tomatoes)
- More herbs (I used 2 small rosemary spring and 5 winter savoury springs)
- Salt and pepper to taste
- Crumbled feta and/or rustic bread, optional
- Soak beans in cold water overnight or at least a few hours in warm water. Rinse well until the water comes out clear-
- Fry onion with the oil until translucent. Add garlic and tomatoes paste and fry for 3 more minutes.
- Add water, the soaked beans and the other ingredients. Season to taste.
- Let simmer for 1½ hours or until beans are tender. During this time, check occasionally if the liquid is enough and if necessary add some more water.
- Serve with rustic bread and if you like with crumbled feta. Καλή όρεξη! Enjoy it!