Fasolada is a Greek traditional white bean soup that can either be as a tomato based stew or in its own flavour.
This is a recipe that the beans are cooked in its own flavour.
300g dried white beans (soaked in water for 8 hours)
2 medium sized carrots
A handful of fresh celery (the herb)
1 red apple
1 vegetable cube stock
4 cups of water
2 Bay leaves
2 tbsp olive oil
Optional: Squeeze fresh lemon in the end and drizzle extra olive oil when serving.
Prep time: 10 minutes
Cooking time: 60 minutes
Step.1: In a large pot, drizzle some olive oil and place it on a low-medium heat.
Step.2: Wash and chop the celery and carrot, then add it to the pot and let it saute for 7 minutes. Wash and drain the beans with cold water. Add them to the pot.
Step.3: Add the vegetable stock, 4 cups of water, the salt, pepper, apple, bay leaves and drizzled olive oil to the pot and stir. Make sure that the apple is in the middle. Cover with a lid and let it boil for 40 minutes, occasionally stirring.
Step.4: Once the apple has gone soft, take it out of the pot, as well as the bay leaves. Cover the pot with a lid and let it boil until the beans have softened.
Step.5: Once the stew is ready, take it off the heat and with a hand blender, blend it until it has formed a thick, yet chunky texture.
Tip: You can serve this stew with Feta cheese, pickled vegetables, tinned sardines or anchovies or bread.