Soup

Fasolada (Greece)

Name: Fasolada (Greece)
Total time: 50 min
Yield: serves 4
Ingredients: 1 Onion; 2 cloves Garlic; 1 Carrot; 3 tbsp Olive oil; 2 Tomato; 400g White beans; 800ml Stock

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Onion — to buy1
Garlic — to buy2 cloves
Carrot — to buy1
Olive oil — to buy3 tbsp
Tomato — to buy2
White beans — to buy400g
Stock — to buy800ml

Preparation

Slice the onion, garlic and carrot, then cook them in the olive oil for 5 minutes over medium heat, until tender and lightly translucent.
Add the chopped tomato and simmer for 5 minutes, until it starts to break down and flavour the base.
Add the drained white beans and the stock, bring to a boil then simmer covered for 25-30 minutes over low heat, until the beans are very soft and the soup has reduced a little.
Lightly mash a few beans against the side of the pot with the back of a spoon, to naturally thicken the soup without blending it.
Taste and adjust the salt and pepper.
Season with a generous drizzle of raw olive oil just before serving, piping hot, with bread: this final touch of oil is what gives fasolada its silkiness.