FASOLADA (GREEK NAVY BEAN SOUP)

Fasolada (Greek Navy Bean Soup) image

A Greek staple, this dish is delicious. Serve with feta, Kalamata olives, and a sesame-seeded Italian bread.

Provided by AlexaS

Categories Bean and Pea Soups

Time 13h20m

Yield 5

Number Of Ingredients 9

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Ingredients

1 pound dried navy beans
2 medium carrots, chopped
1 medium onion, chopped
2 stalks celery with leaves, chopped
1 (14.5 ounce) can whole tomatoes in juice
1 (6 ounce) can tomato paste
4 cups water, or as needed to cover
3 cups extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

Fill a large pot with cold water, add navy beans, and soak 8 hours to overnight.
Drain and rinse beans. Return to the pot with carrots, onion, and celery.
Use kitchen shears to cut whole tomatoes in the can; add to the pot along with tomato paste. Add enough water to cover beans and vegetables and make soupy. Stir in olive oil, then season with salt and pepper. Bring to a boil over medium-high heat.
Reduce heat to low. Cover and simmer, stirring occasionally, about 5 hours.

Nutrition Facts : Calories 1578.6 calories, Carbohydrate 69.7 g, Fat 136.1 g, Fiber 25.6 g, Protein 23 g, SaturatedFat 19 g, Sodium 425.5 mg, Sugar 11.9 g