80 ml (⅓ cup) olive oil
2 celery stalks, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, chopped
70 g (¼ cup) tomato paste
1 tsp paprika
⅛ tsp chilli powder
2 L chicken stock
2 bay leaves
300 g (1½ cups) dried cannellini beans, soaked overnight in cold water, drained
chopped flat-leaf parsley and crusty bread, to serve
Soak the beans in water overnight
1. Heat oil in a saucepan over medium heat. Add celery, onion and carrot and cook, stirring, for 8 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomato paste, paprika and chilli powder and cook, stirring, for 1 minute to coat vegetables.
2. Add chicken stock and bring to the boil, then add bay leaves and beans and simmer for 1½ hours or until beans are tender.
3. Season with salt and pepper. Divide among serving bowls and serve with chopped flat-leaf parsley and crusty bread.
Pairs Well With
Fasolada comes from Greece and Cypriot soup of dry white beans, olive oil, and vegetables. It is sometimes called the national food of the Greeks. It originated in ancient Greece, where a sort of stew of beans, vegetables, and grains, with no meat, was used as food and sacrifice to Greek God Apollo.