For many people this is the ultimate Greek food! For others it is considered a meal full of vitamins and high nutrinional value. It satisfies one’s hunger and at the same time benefits our health. All the above are elements of the Greek bean soup, the so called “Fasolada”.
As it was the case all around Greece, in Lesvos the bean soup was the perfect meal for a family lunch or dinner. Back in the time, during the winter period, when there was shortage of tomatoes in our island, people used to add leek and more onions to their cooking, in order to make the soup tastier.
MiaElia loves traditional food and below we introduce you to our recipe of the original Greek bean soup, Fasolada!
- Place the beans in a bowl with plenty of water to completely cover them. Soak for 8 hours at least. Drain and wash them well with cold water.
- Finely chop the celery, carrots and onion. Place a pot over medium heat and immediately add 2 tbps olive oil and vegetables.
- Sauté and blend for 10 minutes, until the vegetables soften.
- By the time there is no water in our pan and the vegetables have softened, add the tomato paste and paprika and sauté for 1 more minute while stirring.
- Add the beans, bay leaves and pour in enough boiling water to cover the beans. Βlend lightly.
- Place the lid on and simmer for 1 – 1 ½ hours, until the beans are tender.
- Ιn case a little more water needs to be added, make sure you add boiling water.
- About 10 minutes before the end of cooking time, add salt, pour in the remaining olive oil 2 tbsps and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
- Serve along with bread, few olives and of course sprinkle a few drop of olive oil.
- 1/2 kilo, white, medium sized beans
- 2 stalks of celery
- 3 carrots finely chopped
- 1 onion finely chopped
- 4 tbsps olive oil
- 1 tbsps tomato paste
- 3 bay leaves
- 2 liters water
- freshly ground peppe
- a pinch of paprika (hot or sweet, according to preference)