Greek bean soup (fasolada)

Description

This amazing traditional dish, which is usually unknkown outside the Greek borders is the National Greek food. Greek bean soup (Fasolada) is highly nutritious and rich in fiber, protein, iron and vitamin-B making, it a perfect choice for vegans/vegetarians!

Ingredients

500g dry white kidney beans (18 ounces)
3–4 carrots, finely chopped
1 onion
5 cloves of garlic
2 tbsps of olive oil
3 stalks of celery, finely chopped
1 tbsp tomato paste
3 bay leaves
2 sprigs of reosemary
1 vegetable stock cube
1 apple
Salt, freshly ground pepper and chilly flakes
2lt of water

Steps

In a bowl, add the beans and fill it with enough water to completely cover them.
Add 1 levelled teaspoon of salt and gently stir. Allow them to soak for 8-12 hours.
When ready, drain and wash them well with very cold water.
Drain again and set aside.
Chop the celery into 1-2 cm pieces and chop the carrots into 1-2 cm rounds.
Coarsely chop the onion and thinly slice the garlic cloves.
Place a pot over medium heat and immediately add the olive oil and vegetables, without letting the pot get hot.
Sauté for 15-20 minutes, until the vegetables soften while stirring occasionally.
When all of the juices have evaporated and the vegetables have softened, add the tomato paste and sauté for 1 minute while stirring.
Add the beans, bay leaves, rosemary, stock cube and the apple. Adding the apple will make our soup thick and creamy. It will be removed when the soup is done.
Add the water and cover the pot.
Simmer for 1 – 1 ½ hours.
Check on the soup from time to time in case a little more water needs to be added. If you do add more water make sure it is boiling so that the boiling process is not interrupted.
About 10 minutes before the soup is done, add salt and pepper and cover with lid again.
When ready, remove from heat, remove the apple from the pot and discard.
Serve soup by adding some chili flakes, extra virgin olive oil, salt and pepper. If you wish, serve along with feta cheese.