Bean Soup (Fasolada)
This Greek national dish has nourished generations and it is also one of the most nutritious meals you can have. It is vegetarian, and combines the healthiest parts of the Mediterranean diet: vegetables, beans and olive oil. It is simple to make and can be kept in the refridgerator for up to five days.
500 gr dried beans
2 medium sized onions
3-4 medium sized carrots
2 tbs chopped celery root
2-3 celery stalks
2 tbs tomato paste
150 ml olive oil
salt & pepper
- Wash the beans and soak them overnight.
1. Clean and cut onions and carrots into thin round slices.
2. Rinse and strain the beans thoroughly in a colander held under running water.
3. Put the beans in a pot with more than enough cold water to cover them and bring to the boil. After the beans have cooked somewhat, drain, discarding the water and add fresh, warm water.
4. Add the sliced carrots and the onions to the beans, along with the oil. Cover and let the soup simmer for about 35 minutes.
5. Before completely cooked, add the tomato paste. Sprinkle with salt and pepper, leave to boil 20 minutes more, then remove from the heat and serve.