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EasySoups & BrothsveganCC0 1.0 Universal
Traditional Greek Fasolada (Hearty White Bean, Celery, and Olive Oil Soup)
The national comfort dish of Greece: white beans slow-simmered with sweet carrots, tender celery, ripe crushed tomatoes, and an abundant finish of extra virgin olive oil for a creamy, naturally emulsified broth.
Prep
15 min
Cook
60 min
Total
75 min
Ingredients
servings
6
- Dry white navy or cannellini beans, soaked overnight450 g
- Carrots, sliced into rounds3 pc
- Celery stalks and tender leaves, chopped3 stalk
- Yellow onion, finely diced2 pc
- Crushed canned or ripe tomatoes400 g
- Greek extra virgin olive oil100 ml
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Parboil soaked beans 5 minutes, drain, and return to pot with 1.8 liters of fresh boiling water.
10 min timer
2
Add diced onion, carrots, and celery. Simmer gently covered for 45 minutes until beans are tender.
45 min timer
3
Stir in crushed tomatoes and sea salt; simmer for another 15 minutes to marry flavors.
15 min timer
4
Pour in olive oil at the end, boil vigorously 2 minutes to emulsify into a rich broth, and serve warm.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
14g
Carbohydrates
42g
Fat
16g
Allergens
Celery
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
