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"Traditional Greek White Bean Soup"

Serves 6 | Prep Time 15 | Cook Time 1 hour and 45 minutes

Why I Love This Recipe

As a Greek and Armenian-American, beans and lentils are a household staple for me. In the words of my Pappou, Fasolada is "the national soup of Greece" - it is easy to make, high in plant-based protein, inexpensive, and delicious! I hope you enjoy this small taste of Middle Eastern culture. - Suzanne, Leasing Office

Ingredients You'll Need

8 oz. dried Cannellini beans
6 cups of water
1 sm. red onion, chopped
2 med. celery stalks (with their leaves), thickly sliced
2 med. carrots, thickly sliced
5 med. garlic cloves, minced
⅓ cup extra virgin olive oil
2 large bay leaves
1½ cups tomato passata, like Pomi (or thick crushed tomatoes)
1 tbsp tomato paste
1 med. Yukon gold potato, cubed
½ tsp. dried Greek oregano
1 tsp sea salt
freshly ground black pepper to taste
red pepper flakes to taste
2 tbsp red wine vinegar
1 cup extra virgin Greek olive oil


Rinse the beans and soak for at least 8 hours or overnight.

Once the beans are done soaking, drain and rinse the beans again. Place them in a large pot with just enough water to cover them. Bring to a boil. A white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander.

Place the beans back in the pot with six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.
Add the onion, celery, carrots, garlic, olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.

Add the tomatoes, tomato paste, potato and seasoning. Cover the pot partially and continue simmering for about 30 minutes more or until the beans are very tender and the soup is thick and creamy. Check to see if more liquid is needed, and if it does add more warm water. The consistency of the soup should be thick.

Just before removing from the heat, discard the bay leaves and stir in the vinegar and additional oil if needed. Taste and adjust the seasoning.

Serve hot with bread, red olives, and/or Greek Feta.

Pairs Well With

Kalamata olives, sharp Feta

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