Description
Fasolada is the beloved national dish of Greece, a comforting and nutrient-dense soup that celebrates simple, high-quality Mediterranean ingredients. This plant-based recipe features creamy white beans, colorful aromatic vegetables, and premium extra-virgin olive oil. Perfectly balanced with a hint of tomato and earthiness, this heart-warming soup is a staple for busy weeknights, offering generous portions that taste even better as leftovers throughout the week.
Ingredients
4 Cups Dry white beans (Cannellini or Great Northern)
1 Large Yellow onion, diced
3 Medium Carrots, peeled and diced
2 Ribs Celery, chopped with leaves
1/2 Cup Extra virgin olive oil
1/3 Cup Fresh parsley, chopped
1.5 Cups Tomato sauce
1.5 Teaspoons Salt
Black pepper to taste
Optional: Whole dry chili peppers for heat
8 Cups Water
Instructions
Boil 5 cups of water in the pressure cooker and add the dried beans.
Simmer the beans for 5 minutes after they reach a rolling boil to remove indigestible sugars.
Drain the beans and rinse the pressure cooker.
Add the parboiled beans back into the cooker with 8 cups of fresh water, onion, carrots, and celery.
Seal the pressure cooker and cook for 30-40 minutes until beans are tender.
Whisk in the tomato sauce, olive oil, salt, pepper, and optional chili peppers.
Simmer uncovered for an additional 5-10 minutes to thicken the broth.
Stir in fresh parsley before serving.
Notes
Substitute 1.5 tablespoons of tomato paste mixed with 1.5 cups of water if tomato sauce is unavailable. For extra depth, ensure you use high-quality olive oil at the end for finishing. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 45
- Category: Mediterranean Diet
- Method: Pressure Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg