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Vegan Greek Fasolada Soup

Greek Fasolada Soup

an easy but tasty soup made with carrots, celery, onion, tomatoes and cannellini beans plus a few herbs and spices.
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Course Soup
Cuisine Greek

Equipment

  • 1 Large pan 7 litre
  • 1 collander to drain the beans
  • 1 stick blender you can use a potato masher, but nothing like as good.

Ingredients
  

  • 500 g of dried cannellini beans. that’s 5 cans worth approx.
  • 3 medium onions chopped that's 400g approx
  • 2 large carrots chopped 250g
  • 4 whole celery stalks sliced fairly thinly 250g
  • 5 cloves garlic - sliced or crushed 25g approx
  • 50 g tomato paste
  • 400 g chopped tomatoes 1 can
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp red chili flakes
  • 3 whole bay leaves
  • 1250 ml liquid - bean juice plus water 1250ml = 1250g
  • 3 whole low salt vegetable stock cubes
  • 30 g extra virgin olive oil
  • 1 1/2 tsp lo-sodium salt

Instructions
 

  • These are the dried beans to use - if not add canned at the end.
    Dried Cannellini beans
  • Soak 500g of cannellini beans the night before you want to make this soup. Use plenty of water.
    soaking the beans for 8 to 12 hours
  • When they’ve soaked for 12 hours, put on the heat, and bring to a rapid boil for 10 minutes, then simmer for 45 minutes longer.
    cooking the beans
  • Strain the beans, but keep the liquid.
    strain the beans but keep the liquid
  • Make the liquid up to 1.25litres with extra hot water, and add the 3 stock cubes crumbled well.
    making up the stock with the bean juice
  • Put a large pan on the hob and add 30g of extra virgin olive oil.
  • Chop the onion, celery, carrot, garlic (sliced) and put in the pan plus the salt.
    Adding the celery, onion & carrot
  • Begin to sauté the mixture of onion, celery, carrot, garlic and for 6 minutes, stirring frequently.
    Sauteeing the veggies
  • Add in the tomato paste and stir well, and continue to cook for a minute or so longer.
    adding the tomato pureey
  • Add in the chopped tomatoes, partly cooked beans, made up stock, oregano, rosemary, chili flakes and bay leaves.
    adding in the beans ands spices
  • Stir well & bring the soup to a low boil then simmer on a low heat for 30-40 minutes, until the carrots are soft. It just wants to be a very gentle simmer so that the beans don’t break up too much. Check the beans too - they should be tender, but not mushy.
    add the stock to the pan
  • Remove 1 1/2 ladlefuls of the beans and veg mixture into a jug and blend with a stick blender.
  • Add the pureed soup back into the pan and stir well.
    Vegan Greek Fasolada Soup
  • Serve in bowl with garnishings (see note 2).
    fasolada soup in a bowl
Keyword celery, soup, cannellini beans, comfort food, tomatoes
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