This recipe comes courtesy of my friend Karine. Fasolada (a bean soup) is one of the national Greek dishes. Much like Ratatouille, Mole or Marinara…it’s a simple dish with lots of variations and / or true recipes (every family has their secret ingredient for mole). You can do this with dried beans and fresh tomatoes but let’s face it…most of us work full days and want to come home to a hearty dish that tastes like it’s been cooking all day. Well…this is it! This recipe is nutritious, quick, tasty and easy enough to make any weeknight. My friend Vas (Bill) would be so proud!
- 2 cans of cannellini beans
- 1-28 oz can of whole, peeled tomatoes
- 1 medium sweet onion
- 1 large carrot
- 1 celery rib
- ¼ cup of parsley
- ¼ cup of basil
- 2 tbsp of EVOO
- 2 tbsp tomato paste
- 5 – 6 cups of water
- Salt and pepper to taste
- Dice the onion, carrot and celery.
- Crush the tomatoes using your hands. Note: do this in a large bowl and start slowly so you don’t get tomato all over the walls and counter
- Coarsely chop the parsley and the basil.
- Drain and rinse the beans.
- Heat the EVOO in a large pot over medium heat.
- Sauté the onion, carrots and celery until the onion begins to turn translucent.
- Add the tomato paste and cook for 4 – 5 minutes
- Add the canned tomatoes with the juice and cook until the liquid has evaporated.
- Add the beans, tomato paste, water and herbs.
- Cook for 20 – 30 minutes uncovered.
- Season with salt and pepper
- Serve hot with crostini or a few pieces of crusty bread