Prep Time: 10 minutes
Cook Time: 15 minutes
The Greek cuisine is a Mediterranean cuisine and is considered to be one of the healthiest in the world. Greeks focus on using vegetables, olive oil and herbs in their recipes, with less emphasis on meat.
The Greek beans soup – Fasolada - is considered to be a traditional recipe, bursting with flavor and cheap to make. It is also vegan and is very popular during Christmas and Easter Lent. There is quite a lot of debate on whether the dish should include oregano or not, but without a doubt, the traditional recipe needs to include white beans and onion.
The modified Greek beans soup makes use of celeriac root instead of celery stalks and allows the use of other types of beans. Onion is optional in this version. Just like the traditional version, if you go for dry beans, make sure to avoid stale ones as they take ages to boil.
- 2 cups canned or pre-boiled beans (white or kidney)
- 1 bay leaf
- ½ cup chopped celeriac root (or celery stalk)
- ½ cup canned tomatoes (or 1 medium raw tomato)
- 1 large carrot chopped
- 1 medium onion chopped (optional)
- 2 TBSP olive oil
- pinch of salt
- pinch of pepper
- pinch of oregano
- 4-6 cups of water
- 1 oz feta cheese or tofu for serving (optional)
- 6-8 black olives for serving (optional)
- If you prefer to use dry beans, boil them for 30-45 min before starting to make this recipe.
- Start with chopping the celeriac root and carrot. If you use raw tomato, grate it in a small bowl and set aside.
- Boil the water in a kettle.
- Heat the oil in a pan (or pot), add the carrot and celeriac root. If you use onion, add that in as well. Throw in the bay leaf, salt, pepper, oregano and grated tomato. Add about a cup of hot water and let it simmer for 5 minutes.
- Add the beans. If you use canned ones, make sure to rinse them before adding them. Add some more water (2-3 cups) and boil for another 10 minutes (or until the beans are cooked properly). The amount of water added depends on how thick you want the soup to be.
- When cooked, serve in two bowls. Garnish with feta cheese or tofu, and some black olives. You can serve it with some freshly baked bread or pita bread.
Makes 2 large servings.
You can also use the base (carrot, celeriac root, tomato) for a red lentils soup (you will just swap the beans with lentils and use 1 cup dried ones).