This Greek white bean soup recipe is about as authentically rustically Grecian as it gets! Fasolada really is the national dish of Greece.Fasoloada may be related to the ancient Greek dish of broad beans, vegetables, and grains, with no meat, which was used as food and sacrifice to Greek God Apollo.
1 1/2 lbs. dried white beans
3 carrots, peeled, finely chopped
1 large red onion, finely chopped
3 stalks of celery, finely chopped
2 tablespoons tomato paste
1/2 cup extra virgin olive oil, divided
Pinch of paprika (hot or sweet)
Salt and freshly ground pepperRinse beans and then place in a large pot with enough cold water to cover beans. Bring beans to a boil, reduce heat, and cook for 35 minutes or until almost tender.
In large pot, heat 3-4 tablespoons of olive oil. Add chopped onion, celery and carrots. Saute for about two minutes, then add tomato paste and cook for one more minute.
Add the parboiled beans to the pot and add enough water to cover the beans by 1/2 inch and bring to a boil. Reduce heat, cover the pot with lid, and simmer for about 35 minutes or until beans are tender. Add remaining olive oil, and season with salt and pepper to taste.