Fasolada (Greek White Bean Soup)

🛒 Ingredients

• Dry White Beans 500 g · 1700 kcal
• Onion 200 g · 80 kcal
• Carrots 150 g · 60 kcal
• Celery Stalks 100 g · 16 kcal
• Crushed Tomatoes (canned) 400 g · 88 kcal
• Olive Oil 74 g · 655 kcal
• Garlic Cloves 15 g · 22 kcal
• Bay Leaves 2 g · 6 kcal
• Fresh Parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Rinse the dry white beans and soak them in cold water overnight, or for at least 8-12 hours; then drain and rinse thoroughly.
2. In a large pot, combine the soaked beans with fresh water (about 2 liters), bay leaves, and bring to a boil; reduce heat and simmer for 30 minutes, skimming off any foam.
3. Meanwhile, in a separate pan, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 8-10 minutes.
4. Add the minced garlic and sauté for another minute until fragrant, then stir in the crushed tomatoes.
5. Pour the sautéed vegetable mixture into the pot with the beans; season with salt and pepper to taste. Continue to simmer for another 45-60 minutes, or until the beans are very tender and the soup has thickened slightly.
6. Remove bay leaves, stir in fresh chopped parsley, and serve hot with a drizzle of extra virgin olive oil and a slice of crusty bread.