Traditional Greek bean soup recipe (Fasolada)

Ingredients

• White beans

  Mature seeds, canned

  500g

• Carrots

  Raw

  3 medium or 183g

• Red Onion

  Vegetables - Melissa's

  ⅓ cup chopped or 53g

• Celery

  Raw

  3 stalk, medium or 120g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
2. Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
3. Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
4. Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.

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