Fassolatha (Greek bean soup: φασολάδα)

Ingredients

  • 1½ cups white beans (great northern or cannellini) rinsed, soaked 24 hours and drained
  • 2 bay leaves
  • 2 carrots, sliced or cut in chunks
  • 1 large onion, grated
  • 5-6 stalks of celery, chopped
  • 1 can seeded, skinned, chopped plum tomatoes
  • 2/3 cup of extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • flat-leaf parsley leaves, chopped
  • 8-10 cups of water

Method

  1. Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours. Remove bay leaves.
  2. Add carrots, onion, celery, and simmer for 1 hour longer.
  3. Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
  4. Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.