GREEK BEAN SOUP WITH CARROTS & CELERY
Fasolada” is considered to be the national “dish” in Greece. It comes from the ancient times and it consists of beans and vegetables. Noting more, nothing less. Traditional Greek recipe for vegetarian bean soup with carrots and celery. Extremely tasty, very nutritious and easy to make.
*500gr/17oz dry white beans, soaked overnight
*1/2 cup Olive Oil
*2 Onions, coarsely chopped
*4-5 Carrots, sliced
*3 Ribs celery, coarsely chopped
*2 tbsp of tomato paste
Put the beans in a large bowl, cover them with water (room temperature), and let them soak all night. Rinse before starting to cook in the next morning.
In a large pot heat the olive oil , add the onions and cook until they are translucent. At this point, add the rinsed beans and saute for 3-4 minutes.
Next, add 8 of the cups of warm water (2lt), cover half the pot with the lid and reduce the heat to medium-low. Let it simmer for 30 minutes.
Then, add the celery, the carrots and continue cooking for 50 min. (Add more water if needed).
Add the tomato paste and stir to combine. Let the soup simmer for about 15 min more, when beans and vegetables are ready.
At the end, the soup must have thickened. Add salt and pepper and stir. Serve with Kalamata olives, Feta cheese and crusty Greek bread.