This economical Greek soup is the essence of winter comfort food
Forged through hardship from a handful of basic ingredients, this soup is simple, nourishing and utterly comforting.
It is easy to overlook the quiet brilliance of beans; a humble vegetable that is often disregarded in favour of fish, meat and fruit. But with 400 different varieties making up the dietary staple of nearly every culture across the globe, they deserve their time in the spotlight. Nutritious, cheap, and great for the environment, beans are more than mere comfort food for the masses. They are endlessly versatile, capable of transforming the simplest of dishes into something special.
Part of the legume family, beans come in many different guises – from fresh beans and peas to dried seeds like lentils and chickpeas. With their myriad shapes, sizes and colours, they are natural marvels.
But their beauty runs more than skin deep, each variety possessing its own unique taste and texture. Ranging from earthy and nutty to sweet and starchy, they soak up flavours like a sponge, with a natural ability to bring a dish together with their creamy richness. A simple pot of beans simmering on the stove is a comforting sight, promising warmth, and sustenance. A rich source of protein, fibre, iron, zinc and potassium, this nutritional all-rounder also feeds the body as much as the soul.
For this week’s recipe, we are heading to Greece. Fasolada may sound like the steps of a traditional Greek dance. But it is not the sounds of bouzouki and Zorba the Greek that fill the air – rather the sizzle of vegetables in olive oil, the bubbling of tomatoes, and the gentle simmer of beans. This is the symphony of Fasolada, a hearty bean soup that dances its way into the hearts of Greeks everywhere. Fasolada comes from the word “fasoli”, meaning beans, and is often regarded as the Greek national dish, which says a lot for the country’s resourcefulness. Forged through hardship from a handful of basic ingredients, this soup is simple, nourishing and utterly comforting. Like choreography, each ingredient plays its part, adding depth and complexity to the final dish. The quality of the beans is fundamental so you should look for white, smooth beans. If they are broken or discoloured, they are most likely old or badly stored and will result in a chalky, unappetising finish. If you cannot find good, dried beans, always choose jarred beans over canned beans where possible as you can see the quality and the texture is generally better.
While fasolada is a meal in itself, I like to serve it with these roasted red pepper and feta toasts.
FASOLADA (Greek bean soup)
Ingredients
- 150g dried white beans or 400g cooked white beans
- 2 white onions cut into 1cm dice
- 2 carrots cut into 1cm dice
- 2 celery sticks cut into 1cm dice
- 4 garlic cloves, peeled
- 60ml olive oil
- 1 tablespoon paprika
- 200g tomato passata
- 400ml vegetable stock
- 1 bay leaf
- Salt and black pepper to taste
- Handful fresh oregano, roughly chopped
- Handful fresh parsley, roughly chopped
Method
- Rinse the dried beans under cold water and place them in a large bowl. Cover the beans with plenty of cold water and let them soak for a least 8 hours or overnight. After soaking, drain the beans and rinse them again.
- In a large pot, cover the beans with fresh water, add 20ml of olive oil and 2 whole garlic cloves. Bring the pan to a boil, then reduce the heat to a gentle simmer. Cook the beans for approximately 40-60 minutes until they are tender, skimming off any foam that rises to the surface while cooking. The cooking time will vary depending on the size and freshness of your beans. Once cooked, remove from the heat and reserve.
- In a large, heavy-bottomed pot, heat 40ml olive oil over medium heat. Add the diced onion and a pinch of salt, and cook until the onion is soft and translucent, about 6-8 minutes. Slice the remaining two cloves of garlic and add to the onion, cooking for another minute, until the fragrance of garlic is released. Stir in the diced carrots and celery and cook for 5 minutes until they start to soften. Add the paprika, tomato passata, vegetable stock and the bay leaf. Add the cooked beans with their liquid. Season with salt and freshly ground black pepper to taste.
- Let the soup simmer for about 30-35 minutes, allowing the flavours to meld together and the vegetables to become tender.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
- Ladle the hot fasolada into bowls, garnish with fresh oregano and parsley. Serves 3-4