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Greek Bean Soup
Greek Bean Soup
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
565 minutes
Savor the simplicity of making a hearty Greek bean soup, Fasolada, a budget-friendly crowd-pleaser!
Ingredients:
  • 1 pound dried pinto beans
  • 0.75 cup olive oil, divided
  • 4 stalks celery with leaves, chopped
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped or pressed
  • 1 (12 ounce) can chopped tomatoes
  • 1 small bunch fresh parsley, finely chopped
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • salt and freshly ground black pepper to taste
  • 1 teaspoon white sugar
Instructions:
  • Place the beans in a spacious bowl or pot and cover them with fresh water, allowing them to soak for 8 hours or overnight.
  • In a large, heavy soup pot, heat 2 tablespoons of oil until shimmering. Sauté celery and onion until softened and transparent, about 5 to 7 minutes. Stir in garlic and cook for an additional minute.
  • Add drained beans to the pot along with the fragrant onion mixture. Cover the ingredients with 2 inches of cold water and introduce the tomatoes, parsley, dill, oregano, and basil. Allow the mixture to reach a gentle boil, approximately 5 minutes. Lower the heat and simmer until the beans are tender, remembering to check every 15 to 20 minutes and top up with water if needed, for 1 to 1 1/2 hours.
  • Drizzle the remaining 1/4 cup of olive oil into the soup and season with a perfect balance of salt, pepper, and sugar.

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