Greek Fasolada - White Bean Soup with Carrot and Celery

Considered Greece's national dish, made of white beans, carrot, celery, onion and plenty of olive oil. No meat, no stock - the bean supplies the body, the oil the flavour.

• 100 minutes plus Einweichzeit
• 6 servings
• Main course

• vegan
• gluten-free
• nut-free
• lactose-free
• plant-based

Ingredients

• 300 g White beans (weighed dry, soaked overnight)
• 200 g Carrots (in thick slices)
• 150 g Celery (celery sticks, with their leaves)
• 150 g Onion (finely diced)
• 45 g Olive oil (half for sweating, half raw on the plate)
• 40 g Tomato paste
• 20 g Parsley (flat-leaf, chopped, only at the end)
• 6 g Salt (add only once the beans are soft)
• 1 g Bay leaf (one leaf, remove at the end)
• 1600 ml Water

Instructions

1. Soak the beans overnight and drain.
2. Sweat onion, carrot and celery gently in half the olive oil for 15 minutes.
3. Add the tomato paste and toast it for a minute until it darkens.
4. Add beans, water and bay leaf and simmer gently for 60 to 75 minutes until the beans are soft. No salt - it keeps the skins firm.
5. Crush a third of the beans against the side of the pot with the ladle and stir them back in. This is what thickens the soup.
6. Only now add the salt, remove the bay leaf, fold in the parsley and serve with the raw olive oil.

Das Olivenöl kommt zweimal

Heated olive oil loses part of its polyphenols and almost all of its aroma. That is why in Greece only half goes into the pot and the other half is poured raw over the plate - a habit that happens to do exactly the right thing.

More recipes

• Greek Gemista - Stuffed Peppers and Tomatoes with Rice
• Greek Spanakorizo - Spinach Rice with Dill and Lemon
• Greek Briam - Oven Vegetables with Potatoes and Oregano
• Quinoa Bowl with Avocado and Salmon
• Green Smoothie with Spinach and Berries
• Roasted Sweet Potato with Chickpeas
• Quinoa Power Bowl with Avocado
• Green Smoothie with Spinach and Mango
• Mediterranean Lentil Pan with Tomatoes
• Overnight Oats with Berries and Nuts
• Quinoa Buddha Bowl with Tahini Dressing
• Salmon Fillet with Steamed Vegetables