This navy bean soup, known as “fasolada” is Greece’s national dish. Simple and unassuming, this soup is both comforting and nutritious. Being vegan/vegetarian it is well suited for the season of lent, during which Greek’s forgo meat and dairy. One can also opt to top it with some crumbled feta for an added touch of saltiness and enjoy with a thick slice of country bread.
Ingredients
- 1 pound dry navy beans
- 1 medium onion
- 10 cups water (in addition to the water needed to soak the beans)
- 1 handful of celery leaf or 1 celery stalk
- 4 tablespoons tomato paste
- 1/4 cup extra virgin olive oil
- Salt to taste
Preparation
- Place the dried beans in a large bowl, cover with water, and soak overnight
- The next day, drain the beans and place in a large pot
- Purée the onion with a food processor or hand grater
- Chop the celery if using celery stalk
- Add the 10 cups of water, onion, and celery to the pot with the beans
- Heat over high heat until the water reaches a boil and lower to medium heat
- Cook for 80 minutes or until the beans are tender
- Add the olive oil, tomato paste (different pastes have different concentrations. The above amount is merely a guideline), and salt to taste
- Simmer for another 5 minutes
