Fasolada (Greek White Bean Soup)

Name: Fasolada (Greek White Bean Soup)
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: greek
Ingredients: 1 lb, soaked overnight dried great northern or cannellini beans; 1 large, diced yellow onion; 3, diced carrots; 3, diced celery stalks; 4 cloves, sliced garlic; 1 (15 oz) can crushed tomatoes; 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried greek oregano; 1/2 cup extra-virgin olive oil; 1, in wedges lemon; small bunch, chopped fresh parsley

The unofficial national dish — white beans simmered slow with celery, carrot, tomato, and a deep pour of olive oil. Cheap, vegan, and stick-to-your-ribs warming.

vegetarian
vegan
gluten-free
dairy-free
nut-free
high-protein

Ingredients

dried great northern or cannellini beans1 lb, soaked overnight
yellow onion1 large, diced
carrots3, diced
celery stalks3, diced
garlic4 cloves, sliced
crushed tomatoes1 (15 oz) can
tomato paste2 tbsp
bay leaves2
dried greek oregano1 tsp
extra-virgin olive oil1/2 cup
lemon1, in wedges
fresh parsleysmall bunch, chopped

Steps

Simmer the soaked beans.
Drain the soaked beans. Cover with fresh water in a heavy pot and simmer 30 minutes until just tender. Drain and reserve.
Sweat the vegetables.
In the same pot, warm half the olive oil and sweat the onion, carrot, and celery with a pinch of salt for 10 minutes.
Cook garlic and add tomatoes.
Stir in the garlic and tomato paste, cook 1 minute. Add the crushed tomatoes, oregano, bay, and 6 cups water.
Simmer beans until thick.
Return the beans. Simmer uncovered until thick and silky, about 45 minutes. Season generously with salt and pepper.
Finish with olive oil and serve.
Off heat, pour in the remaining olive oil. Ladle into bowls, scatter parsley, and serve with lemon wedges.

Nutrition

Nutrition, per serving. 345 calories. Protein 18.5 grams, 20 percent. Carbs 38 grams, 42 percent. Fat 15 grams, 37 percent. Fiber 11 grams, sugar 7 grams, saturated fat 2 grams, sodium 350 milligrams. Estimated from ingredients.