Greek Bean Soup (Fasolada)

The recipe

Instructions

1. 1
   Soften the chopped onion, carrot and celery in olive oil for 10 minutes — be generous with the oil.
2. 2
   Add the garlic, oregano and bay leaves for 1 minute. Then the tomatoes, drained beans and stock.
3. 3
   Bring to a simmer for 30 minutes until everything is silky and the soup has thickened.
4. 4
   Mash a few beans against the side of the pot to thicken further.
5. 5
   Drizzle each bowl with a final hit of olive oil and chopped parsley. Serve with feta and crusty bread.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.