Fasolada
Dried white beans simmered thick with carrot, celery, and tomato, finished with a generous pour of olive oil — Greece's national dish and centuries-old Lenten staple, traditionally meatless.
Vegan
Ingredients
- 2 cups dried cannellini or navy beans, soaked overnight
- 1/2 cup olive oil, plus more to finish
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tomatoes, grated (or 2 tbsp tomato paste)
- 1 bay leaf
- 6 cups water
- Salt and pepper, to taste
- Lemon wedges, crusty bread, and feta, to serve
Steps
- Drain the soaked beans and simmer them in fresh water for 10 minutes, then drain again.
- In a large pot, heat the olive oil and saute the onion, carrot, and celery until softened.
- Add the parboiled beans, grated tomato, bay leaf, and the 6 cups of water.
- Bring to a boil, then reduce heat and simmer, partially covered, for 1 to 1.5 hours, until the beans are very tender and the soup has thickened.
- Season with salt and pepper, and finish with a generous drizzle of olive oil.
- Serve with lemon, crusty bread, and feta on the side.