Greek cuisine · Soups & Stews

Fasolada

Hearty white bean stew with tomato and celery.

Ingredients · for 4 servings

• 400 g white beans
• 400 g tomatoes
• 2 carrots
• 2 stalks celery
• Olive oil
• Bay leaf

Instructions

1. Soak the white beans overnight in plenty of water; drain and rinse on cooking day.
2. Cut the carrots and celery into slices and sweat in olive oil over medium heat for 4–5 min.
3. Add the beans, chopped tomatoes and bay leaf and cover with water.
4. Bring to a boil and simmer at gentle heat for 35–45 min until the beans are soft and the soup is slightly creamy; season with salt and pepper.
5. Finish with a generous splash of olive oil.
6. Serve hot with bread – with fasolada, the simpler, the better.