Fasolada Recipe - Great for Winter and Lent

[toniiv]

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.

 

[k_tsoukalas]

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.