Bean Soup Recipe

Fasolada Greek Bean Soup Recipe

This Fasolada is a traditional Cypriot soup made with white beans, vegetables, and spices. A flavorful soup is easy to make and packed with nutrients, making it an excellent choice for anyone looking for a healthy and satisfying meal.

Type of Cuisine:

Mediterranean

Prep Time: 20 minutes.

Cook Time: 2 hours

How Many Servings?

6-8 servings

Ingredients
Preparation
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Fasolada, often hailed as the national bean soup dish of Cyprus, stands as a testament to the region’s rich culinary traditions. Crafted from a hearty mix of white beans and vibrant vegetables, this rustic dish isn’t merely simple to prepare but also a nutritional powerhouse. As such, it emerges as an ideal choice for those searching for a balance between health and indulgence. To elevate its flavors, don’t forget to generously drizzle it with olive oil, effortlessly transforming it into bean soup with vegetables that everyone finds irresistible.

Fasolada Soup Recipe Ingredients

Dry White Beans: Dry white beans, when cooked, provide a creamy and slightly nutty texture, along with a mild, earthy flavor that forms the heart of this hearty soup.
Olive Oil: Olive oil imparts a rich, fruity, and slightly peppery note, serving as the base for sautéing vegetables and adding depth to the soup.
Carrots: Chopped carrots contribute a natural sweetness and earthy flavor, while their vibrant orange color adds visual appeal to the soup.
Celery Stalks: Celery stalks provide a mild, herbal, and slightly bitter taste, enhancing the overall aroma and complementing the other vegetables.
Garlic: Minced garlic infuses the soup with a pungent and savory flavor, elevating the overall depth of taste.
Bay Leaf: Bay Leaf adds a subtle and slightly minty note, enhancing the soup’s aroma and imparting a mild herbal flavor.
Coriander and Cumin: Coriander offers a citrusy, slightly nutty, and mildly spicy flavor, while cumin provides earthy, smoky, and warm notes, enhancing the soup’s complexity.
Tomato Paste: Tomato paste lends a concentrated, sweet, and slightly tangy tomato flavor, forming the base of the broth.
Tomatoes: Chopped tomatoes contribute a fresh, juicy, and sweet-tart taste, enhancing the tomato profile of the soup and providing texture.
Vegetable Broth: Vegetable broth adds a savory and aromatic depth to the soup, enriching the overall flavor.
Rosemary Sprigs: Rosemary offers an aromatic, woodsy, and slightly pine-like flavor, infusing the soup with fragrant herbal notes.
Fresh Lemon Juice: Fresh lemon juice provides a zesty, citrusy, and bright acidity that balances the soup’s richness.
Chopped Parsley: Chopped parsley adds a fresh and slightly peppery note, serving as a garnish to enhance the soup’s presentation and taste.

All About the Beans and Handy Tips:

Beans are an essential ingredient in the Fasolada soup, offering texture and rich flavor. Depending on your preference and availability, you can use dry or canned beans. Here are some tips regarding their preparation:

Dry Beans:

For this recipe, we’ve used dry beans soaked for 12 hours. Soaking the beans softens them, allowing for a more even cooking process. After soaking, these beans are cooked with the soup on a simmer for two hours. However, if you prefer, you can prepare the beans ahead of time:

After soaking, cook the beans separately in water for a couple of hours or until they become tender.
Once done, you can add them to the soup and let everything simmer for about half an hour. This method is particularly useful if you like your beans to have a very soft texture or if you’re short on time, the day you’re making the soup.

Canned Beans:

Canned beans are a great alternative if you’re in a hurry or prefer convenience. They’re already cooked, so you won’t need to soak or precook them. Drain and rinse the beans thoroughly to remove excess sodium and preserve the soup’s fresh flavors.

No matter which type of beans you choose, they will surely add a hearty touch to this delightful Greek Bean Soup!

The Unexpected Star The Apple

Adding a whole apple to soup might seem unconventional, but it’s a culinary touch that brings out the natural sweetness and enhances the depth of flavors in our Fasolada. Rather than relying on refined sugars or artificial sweeteners, the apple imparts a subtle sweetness that contrasts beautifully with the savory elements of the soup.

The apple slowly releases its sugars as the soup simmers, melding harmoniously with the other ingredients. When you’re ready to serve, the apple’s essence is infused throughout, adding complexity to the soup.

More Soup Recipes to Warm Your Soul

If you enjoyed the Fasolada Soup, you might also want to explore other comforting soup recipes. Dive into the savory depths of a Lentil Sweet Potato Soup or relish the smoothness of a Butternut Squash Soup. The Vegan Cream of Mushroom is a delightful choice for those seeking a plant-based alternative. Each of these soups brings its unique flavor profile, promising a wholesome and satisfying meal.

How to Make Fasolada Greek Bean Soup Recipe

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Preparation

Soak the white beans in cold water overnight for twelve hours, then rinse and set aside.
If using canned beans, drain and wash them thoroughly before setting aside

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In a non-stick soup pot, heat the olive oil over medium heat. Add the celery, carrots, and garlic. Sauté until soft, approximately 8 minutes.

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Mix in the spices: bay leaf, coriander, cumin, salt, and black pepper.
Add the tomato paste and stir well.
Incorporate the chopped tomatoes and mix.
Add the whole apple to the pot.

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Pour in the beans, followed by the broth. Stir to combine.Add the rosemary sprigs to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for two hours, or until the beans are tender.

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Remove and discard the whole apple from the pot just before serving
ladle the soup into bowls. Top with a drizzle of lemon juice, a touch of olive oil, and a sprinkle of chopped parsley. Enjoy!

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Reviews

Fasolada Greek Bean Soup Recipe

Rana Madanat

April 12, 2023

This Fasolada, a traditional Cypriot soup made with white beans, vegetables, and spices. A flavorful soup is easy to make and packed with nutrients, making it an excellent choice for anyone looking for a healthy and satisfying meal.

Type of Cuisine:

Mediterranean

Prep Time: 20 minutes.

Cook Time: 2 hours

How Many Servings?

6-8 servings

Ingredients:

1X 2X 3X

Adjust Servings

	2 cups dry white beans (or three cans drained and washed)
	4 tablespoons olive oil
	3 carrots (chopped)
	3 celery stalks (chopped)
	5 cloves garlic (minced)
	1 teaspoon coriander
	1 teaspoon cumin
	1 teaspoon salt
	1/2 teaspoon black pepper
	1 bay leaf
	2 sprigs of rosemary
	4 tablespoons tomato paste
	4 whole tomatoes, chopped
	1 whole apple, washed
	5 cups broth ( chicken, vegetable, or beef )
	1/4 cup fresh lemon juice
	1/2 cup chopped parsley

Preparation

Soak the white beans in cold water overnight for twelve hours, then rinse and set aside. If using canned beans, drain and wash them thoroughly before setting aside

In a non-stick soup pot, heat the olive oil over medium heat. Add the celery, carrots, and garlic. Sauté until soft, approximately 8 minutes.

Mix in the spices: bay leaf, coriander, cumin, salt, and black pepper. Add the tomato paste and stir well. Incorporate the chopped tomatoes and mix. Add the whole apple to the pot.

Pour in the beans, followed by the broth. Stir to combine.Add the rosemary sprigs to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for two hours, or until the beans are tender.

Remove and discard the whole apple from the pot just before serving ladle the soup into bowls. Top with a drizzle of lemon juice, a touch of olive oil, and a sprinkle of chopped parsley. Enjoy!

Rana’s Notes!

When it comes to cooking soups, a pot made of a sturdy, heavy material like stainless steel or enameled cast iron is generally the best choice. These materials distribute heat evenly and retain heat well, which helps the soup to cook more evenly and stay hot for longer. For serving 6 people with this Fasolada Greek Bean Soup recipe, I would recommend using a pot that has a capacity of at least 6 quarts (5.7 liters). This will give you enough space to cook the soup without it spilling over or being too crowded in the pot. Both stainless steel and enameled cast iron pots are excellent for soups and stews and will provide you with a high-quality cooking experience. Additionally, you can also use a non-stick pot or a ceramic pot, but these materials may not be as durable as stainless steel or cast iron. Ultimately, the most important thing is to use a pot that is large enough to hold all the ingredients and has a sturdy construction that can withstand high heat.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

Fasolada Greek Bean Soup Recipe

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Fasolada Greek Bean Soup Recipe

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Fasolada Soup Recipe Ingredients