🍲 Fasolada – Traditional Greek Bean Soup

🧄 Ingredients:

• 500g dried cannellini beans (or white navy beans)
• 1 large onion, finely chopped
• 3–4 carrots, sliced
• 3 celery stalks, chopped
• 2 tbsp tomato paste
• 130ml extra virgin olive oil
• Salt and pepper to taste
• Pinch of paprika (optional)
• Water (enough to cover beans while cooking)

🔥 Instructions:

1. Parboil the beans Soak beans overnight. Drain, then boil in fresh water for 30–35 minutes until slightly tender. Drain again.
2. Sauté the vegetables In a deep pot, heat 3–4 tbsp olive oil. Add chopped onion, celery, and carrots. Sauté for 2–3 minutes. Stir in tomato paste and paprika.
3. Simmer the soup Add the parboiled beans and enough boiling water to cover them. Simmer with the lid on for 35–40 minutes until beans are soft.
4. Finish with olive oil Add the remaining olive oil, season with salt and pepper, and simmer a few more minutes until the soup thickens.
5. Serve hot Garnish with Kalamata olives, fresh parsley, and serve with crusty village bread.