Fasolia Soup (Greek White Bean Soup)

Instructions

1. 1Rinse the about 450 g dried white beans thoroughly. Place the rinsed beans in a large bowl and cover them with plenty of water. Let the beans soak for at least 8 hours or overnight. After soaking, drain the beans completely.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 1/4 cup olive oil. Once the oil is shimmering, add the 1 large onion, 2 medium carrots, and 2 celery stalks, all chopped into 1.27 cm pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the 3 cloves of garlic, minced, and cook for 1 minute more until fragrant.
3. 3Stir in the 2 tbsp tomato paste and cook, stirring constantly, for 1 minute. This helps to deepen its flavor.
4. 4Add the drained white beans, about 790 g crushed tomatoes, 6 cups vegetable broth, 1 bay leaf, and 1 tsp dried oregano to the pot. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. The beans are tender when you can easily mash one against the side of the pot with a spoon.
5. 5Carefully remove and discard the 1 bay leaf from the soup.
6. 6Stir in the 1 tsp salt and 1/2 tsp black pepper. Taste the soup and add more salt and pepper if needed.
7. 7Ladle the Fasolia Soup into bowls. Garnish with 1/4 cup fresh parsley, chopped, before serving. You can add an extra drizzle of olive oil if you like.

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