How does your family make fasolada?

[AlexiaTravels]

For me, it's getting colder out, so I've been thinking about soups. Fasolada is one of my favorites. I am going to share my ingredients list from my family's recipe. What does yours look like? I might want to shake my recipe up a bit!

1 pound dried white beans (small navy or cannellini)
1 large onion, finely chopped
2 carrots, peeled and sliced
2 celery stalks, chopped (include some leaves if you have them)
2–3 garlic cloves, minced
1 14 oz can of diced tomatoes or 2 fresh tomatoes, grated
¼ cup extra virgin olive oil (plus extra for serving)
1 bay leaf
1 teaspoon dried oregano or thyme
Salt and freshly ground pepper, to taste

 

[k_tsoukalas]

Your family’s recipe sounds lovely ... very classic! Mine is similar, but a little more rustic and regional (my grandparents were from northern Greece). I use medium white beans, soak them overnight, and start with a slow simmer in plenty of water until they’re almost tender. Then I sauté the onion, carrot, celery, and garlic separately in olive oil until everything softens and smells sweet before adding them in. That step makes a big difference in flavor.

Instead of oregano, I usually use a sprig of fresh rosemary or a bit of sweet paprika, and I like adding a small splash of red wine vinegar right at the end for brightness. Some people in our family even stir in a spoonful of tomato paste with the diced tomatoes to deepen the color. Served with crusty bread, olives, and feta — it’s the taste of a Greek winter.