A Greek classic, homely & flavorful White Bean Soup "Fasolada" with all the traditional touch and the addition of fresh spinach leaves. This humble dish is delicious, filling, comforting and everything you need to warm up, when the weather gets chillier. This recipe reminds me soul-warming Sundays at Grandma's house and is one of my winter favorites.
How to make "Fasolada with Spinach"
This recipe is quite easy to make. The most important thing is to soak white beans for 10-12 hours or overnight, otherwise your beans won't be cooked properly. Place the beans in a large pot with plenty of water to cover them and let them soak. When ready, rinse them well, place them back to the pot with plenty of water to cover them and boil for 20-30 minutes. Drain beans and set aside. If you will use the quicker option of pre-cooked, canned beans, then you can skip that step of soaking the beans.
Place a pot over medium heat, add olive oil, onion and carrots and sauté until vegetables have softened. Add tomato paste or canned tomatoes or fresh chopped tomatoes and sauté for a minute while stirring. Add the beans, water, celery, vegetable cube, olive oil, salt, pepper and simmer for 1-1 1/2 hours with the pot covered with the lid or until beans have softened. Ten minutes before the soup is done, taste and adjust seasoning if needed. Add spinach leaves and shimmer for 10 minutes. When ready remove from heat. Serve with chili flakes and drizzle with some extra virgin olive oil. Enjoy with bread, ,feta cheese, olives, anchovies or raw onion.
*Cooking time may vary depending on the type and freshness of the beans.
"Fasolada" is a dish packed with fiber, protein and a good source of many other micronutrients, including magnesium, iron and folate.
Preparation time: 8-12 hours (20 mins hands on)
Cooking time: 90-120 mins
500 gr. medium sized dry white beans
3 carrots, sliced
1 big onion, minced
2 liters water
3 tbsp. extra virgin olive oil (plus extra for drizzling if desired)
2 tbsp. tomato paste
1 vegetable cube
2 stalks celery, finely chopped
120 gr. spinach
In a big bowl or in a big pot add beans and fill with water until completely covered.
Allow them to soak for 8-12 hours or until double in size.
When ready, drain and wash them with cold water. Place them back to the pot with enough water to cover them and boil for 20-30 minutes. Drain and set aside.
Place a pot over medium heat. Add olive oil onion and carrots and sauté for 10 minutes or until vegetables have softened, while stirring occasionally.
Add tomato paste and sauté for a minute while stirring.
Add beans, water, celery, vegetable cube, olive oil, salt, pepper.
Cover the pot with the lid and simmer for 1-1 1/2 hours or until beans have softened.
10 minutes before the soup is done, taste and adjust seasoning if needed.
Add spinach leaves and shimmer for 10 minutes.
When ready remove from heat.
Serve by adding some chili flakes and drizzle with some extra virgin olive oil. Feel free to serve along with bread, ,feta cheese, olives, anchovies or raw onion.
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