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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
1
Soak white beans in cold water overnight (12 hours), then rinse and set aside. For canned beans, simply drain, rinse thoroughly, and set aside.
2
Heat olive oil in a non-stick soup pot over medium heat. Add celery, carrots, and garlic, and sauté for about 8 minutes, until softened.
3
Stir in the spices: bay leaf, coriander, cumin, salt, and black pepper. Add the tomato paste and mix well, followed by the chopped tomatoes. Finally, place the whole apple into the pot.
4
Add the beans and broth to the pot, stirring to combine. Place the rosemary sprigs on top. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about two hours, or until the beans are tender.
5
Before serving, remove and discard the whole apple from the pot. Ladle the soup into bowls and finish with a drizzle of lemon juice, a splash 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.