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Fasolada Recipe - Great for Winter and Lent

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T

toniiv

Active member
This is one of my favorite soups to have during winter and I love it during Lent, too. It thought I'd share my recipe:

Ingredients:​

  • 2 cups dried white beans (or 2 cans, drained and rinsed)
  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes (or 2 fresh grated tomatoes)
  • 4 cups vegetable broth or water
  • ¼ cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme (optional)
  • Salt & black pepper to taste
  • 2 tablespoons fresh parsley or chives, chopped (for garnish)

Instructions​

1. Prepare the Beans​

  • If using dried beans: Soak them in water overnight (at least 8-12 hours). Drain and rinse well.
  • If using canned beans: Skip the soaking and simply rinse them before using.

2. Sauté the Vegetables​

  • Heat the olive oil in a large pot over medium heat.
  • Add the onions, carrots, and celery and sauté for 5-7 minutes until softened.
  • Stir in the garlic and cook for another 30 seconds until fragrant.

3. Add Tomatoes & Seasonings​

  • Pour in the crushed tomatoes and stir well.
  • Add the bay leaf, oregano, thyme, and red pepper flakes (if using).

4. Simmer the Soup​

  • Add the soaked beans and pour in the vegetable broth. Bring to a boil.
  • Reduce heat to low, cover, and let it simmer for 1 to 1.5 hours, stirring occasionally, until the beans are soft. (If using canned beans, simmer for about 30 minutes).
  • Season with salt & black pepper to taste.

5. Final Touches​

  • Remove the bay leaf and drizzle extra olive oil over the soup.
  • Garnish with fresh parsley and a squeeze of lemon juice for brightness.
 
That sounds like a fantastic recipe! Fasolada is such a comforting and hearty soup, perfect for chilly days. I love how simple yet flavorful it is, with the olive oil adding that signature richness. Sometimes, I like to add a pinch of red pepper flakes for a little heat or throw in a sprig of fresh rosemary for extra aroma.

Do you ever serve it with a side? I enjoy it with crusty bread and Kalamata olives for a complete meal. Also, if I have leftovers, I find that the flavors deepen overnight, making it even tastier the next day.
 
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