Best Fasolada Greek Navy Bean Soup Recipes

FASOLADA (VEGETARIAN GREEK BEAN SOUP)

Fasolada (Vegetarian Greek Bean Soup) image

A simple, hearty, country meal for a cold winter's night. Add a nice Horiatiki (Greek Country Salad) and a flat bread and you have just transported yourself to Greece for dinner.

Provided by Marsha Gardner

Number Of Ingredients 10

Ingredients

1 lb dried white beans, navy, great northern, your choice
1 large yellow onion, roughly chopped
3 large carrots, peeled and sliced
2 celery stalks, strings removed and sliced
3 medium ripe tomatoes or 15.5 ounce can peeled tomatoes
2 Tbsp tomato paste
5 Tbsp olive oil, extra virgin
2 bay leaves
handful of fresh flat leaf parsley
kosher salt and freshly ground black pepper to taste

Steps:

1. Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
2. Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls. Serves 6 to 8

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Traditional Greek bean soup recipe (Fasolada) image

Looking for an authentic Greek bean soup (fasolada) recipe? Find out how to make it the traditional Greek way! This is the authentic recipe for fasolada, a trademark dish that has nourished generations.

Provided by Eli K. Giannopoulos

Categories Main

Time 1h40m

Yield 6

Number Of Ingredients 8

Ingredients

500g dry white kidney beans or cannellini beans or navy beans (18 ounces)
3-4 carrots, finely chopped
1 large white onion, finely chopped (if you love onions, add one more!)
3 stalks of celery, finely chopped
130ml extra virgin olive oil (1/2 cup)
2 tbsps tomato paste
a pinch of paprika (hot or sweet, according to preferance)
salt and freshly ground pepper, to taste (min 2 flat teaspoons each)

Steps:

To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 339kcal, Sugar 5g, Sodium 495.2mg, Fat 22g, SaturatedFat 3g, UnsaturatedFat 17g, TransFat 0g, Carbohydrate 29.6g, Fiber 8.7g, Protein 8.7g, Cholesterol 0mg

GREEK FASOLATHA (NAVY BEAN SOUP)

Greek Fasolatha (Navy Bean Soup) image

This hearty bean and vegetable soup is both colorful and delicious. The original recipe was found at EatGreekTonight.com. Posted for ZWT #6--2010. Preparation time does NOT include overnight soaking of the beans.

Provided by CarrolJ

Categories One Dish Meal

Time 1h45m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups dried navy beans (about 1 pound)
2 cups carrots (sliced in rounds)
2 cups celery (chopped in 1 inch pieces)
2 cups celery leaves (chopped coarsely)
3/4 cup olive oil
1 cup onion (finely chopped)
1 teaspoon pepper
1 teaspoon salt
2 medium tomatoes (finely chopped)

Steps:

Soak the bean in water overnight.
Drain beans then place in a large pot with 7 cups of cold water.
Add all the veggies and cook for 1 hour or until everything is tender.
Add the olive oil and salt and pepper.
Cook for another 10- 15 minutes.
Serve.

Nutrition Facts : Calories 408.4, Fat 21.4, SaturatedFat 2.9, Sodium 355.5, Carbohydrate 42.9, Fiber 16.5, Sugar 6.1, Protein 14.1

FASOLADA (GREEK NAVY BEAN SOUP)

Fasolada (Greek Navy Bean Soup) image

Perfect comfort food in Winter or anytime of year! A classic (actually, ancient) traditional Greek dish. Enjoy!

Provided by Alexa

Categories Greek

Time 5h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 large yellow onion
1 large bag organic carrots
1 large bag organic celery
1 small can organic tomato paste
4 cups organic tomato sauce or 4 cups puree
4 cups good greek extra virgin olive oil
3 cups water, to dilute
1 tablespoon salt and pepper, to taste
1 regular size bag navy beans
3 garlic cloves
1 large can whole tomato

Steps:

Leave beans to soak over night.
Chop carrots, onions and celery ribs (with leaves) and add to pot with garlic sauteing in EVOO.
Add tomato paste, sauce, and whole tomato, crush in hand.
Add navy beans.
Add enough water to cover, and remaining EVOO.
Boil covered for an hour, turn way down heat, and simmer at least 4 hours. The longer, the better.
Enjoy with additional EVOO on top, crusty bread, and a good hunk of feta.

Nutrition Facts : Calories 1994.8, Fat 216.6, SaturatedFat 29.9, Sodium 1297.6, Carbohydrate 19.2, Fiber 4.9, Sugar 13.2, Protein 4.2