Ingredients
Equipment
Method
- Start by placing a deep pot over medium-high heat. Add a generous drizzle of olive oil. You want enough to coat the bottom of the pot—this will help sauté the vegetables beautifully.
- Once the oil is shimmering, add the chopped onions and carrots. Stir with a wooden spoon and allow them to sauté for about two to three minutes. You’re looking for the onions to turn translucent and slightly golden.
- Next, incorporate the celery into the pot. If you notice that the pot has dried out, feel free to splash in a bit more olive oil. Sauté everything together for an additional minute.
- Now, it’s time to add the chopped garlic. Stir it in and sauté for just one more minute. The garlic should become fragrant, but be careful not to let it burn.
- Once the vegetables are caramelized to your liking, add the tomato paste to the pot. Stir it in well and cook for about two minutes, allowing the flavors to meld.
- Then, add the strained beans, diced tomatoes, bay leaves, and vegetable stock or chicken stock. Mix everything thoroughly, making sure all the ingredients are combined.
- Cover the pot with a lid and bring the mixture to a vigorous boil. Allow it to boil for about one to one and a half hours. This simmering will help the beans soften and absorb all the delicious flavors.
- After the initial boil, uncover the pot and continue boiling for another 20 to 30 minutes. This step allows the soup to reduce and thicken, enhancing the flavor.
- Once the beans are tender, remove the pot from heat. Stir in the chopped parsley, along with a generous sprinkle of salt and pepper.
- Finally, serve your Fasolada hot, accompanied by feta cheese and toasted bread for a hearty and satisfying meal.
Notes
If you like the soup spicier, add one chopped hot pepper. The cooking time may vary depending on the type of beans used.