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Greek Fasolada (Traditional White Bean and Celery Stew with Olive Oil)
The national comfort dish of Greece: a hearty, rustic soup of white beans simmered with sweet carrots, aromatic celery stalks, and crushed tomatoes, finished with a luscious emulsion of rich Greek olive oil.
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
4servings
- Cooked white cannellini beans, drained500 g
- Carrots, sliced into rounds2 piece
- Celery stalks with leaves, sliced2 stalk
- Yellow onion, chopped1 piece
- Crushed tomatoes or passata200 g
- Extra virgin olive oil60 ml
- Water or vegetable broth700 ml
- Salt1.5 tsp
Preparation Steps
1
In a soup pot, sauté onion, carrots, and celery in 2 tbsp olive oil for 6-7 minutes until softened.
7 min timer
2
Add white beans, crushed tomatoes, water, and salt; bring to a rolling boil.
4 min timer
3
Reduce heat to medium-low, partially cover, and simmer for 25-30 minutes until carrots are tender and broth is rich.
27 min timer
4
Pour in remaining olive oil right before turning off heat, stir vigorously to emulsify, and serve warm with Kalamata olives.
1 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
