Introduction

Fasoladha is a classic Greek and Cypriot bean soup, often referred to as the national dish of Greece. This hearty and nutritious soup is made with simple ingredients, primarily beans, vegetables, and olive oil, and is perfect for a comforting meal during the colder months. Fasoladha is known for its rich, savoury flavour and is traditionally served with crusty bread and olives.

Instructions

1. Prepare the Beans:

• • Drain and rinse the soaked beans.

2. Cook the Beans:

• • In a large pot or Dutch oven, place the beans and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Drain and set aside.

3. Sauté the Vegetables:

• • In the same pot, heat the olive oil over medium heat.
  • Add the chopped onions, carrots, celery, and garlic. Sauté until the vegetables are softened and the onions are translucent.

4. Add Tomatoes and Broth:

• • Stir in the chopped tomatoes and tomato paste. Cook for a few minutes until the tomatoes start to break down.
  • Add the pre-cooked beans, bay leaves, parsley, oregano, salt, black pepper, and water or vegetable broth.

5. Simmer the Soup:

• • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the beans are tender and the flavours are well developed.

6. Finish the Dish:

• • Stir in the lemon juice, if using, and adjust seasoning with salt and pepper if needed.
  • Remove the bay leaves before serving.

7. Serve:

• • Serve the Fasoladha hot, accompanied by crusty bread and olives.

Tips

• Soaking Beans: Soaking the beans overnight reduces cooking time and helps achieve a tender texture.
• Vegetable Variations: You can add other vegetables such as potatoes or bell peppers for added flavour and nutrition.
• Herbs: Fresh parsley and oregano add vibrant flavours, but dried herbs can be used if fresh ones are not available.
• Consistency: If you prefer a thicker soup, mash some of the beans before serving.