Fasolada is the national dish of Greece 🇬🇷. The humblest of bean soups with the simplest of ingredients. Make THIS hearty soup this winter!

I am using my late mother in law, Georgia’s recipe. She was an AMAZING cook! A true master of the kitchen. Most of all, she loved her family fiercely.

Most folks use tomato paste. She omitted it and preferred the juice of grated tomatoes instead. It’s adds freshness to the dish. So while the soup is hearty, it is also light.

Ingredients:

1 bag of dried navy beans
1 whole onion (white, brown or red)
2 celery stalks
1 carrot
5 cloves of garlic
4 medium to large ripe tomatoes
2 tbsp of dry oregano
Salt & pepper to taste
1/4 cup extra virgin olive oil

Directions:

Start with soaking the beans in water overnight. When you are ready to cook them, rinse them. Then boil them in just enough water to cover the beans for 1 hour to par boil them. This will soften them just enough for the soup. Drain the beans and rinse with cold water. (You can easily do this part the day before if you don’t have the time to do it all in one sitting)

Chop the onion, celery, carrot & garlic. Sautee to soften in olive oil. Add salt & pepper to help release moisture from the veggies.

Add the beans with enough water to cover them along with two bay leaves. Being to a boil and simmer for 90 minutes. Grate the tomatoes and add the juice. Continue to simmer for another 30 minutes and then add the oregano. Check for additional salt & pepper. Serve with a squeeze of fresh lemon juice.

Enjoy! Kali Oreksi!