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Fassoulada (Greek White Bean Soup)

Fassoulada (Greek White Bean Soup)

By CulinaryKizzy, member

Posted: March 12th, 2010

Beans are a winter staple in my kitchen. Beans and meats are the perfect ingredients for the slow cooker. Beans with aromatics, beans with root vegetables, beans with summer vegetables, beans with leafy greens, beans with meats - there are many ways to make beans interesting. Let's begin with a simple basic one and you can build on it as you like.

FASSOULADA (White Bean Soup) [Greece]

Fassoulada or fasoulia is a hearty Greek vegetarian soup, which has a festival in its celebration held in Macedonia. The Bean Soup Festival is held at the start of the winter and is a Lenten mainstay. It is a hearty comfort soup for a winter evening and is made with little effort. Thyme may not be a traditional ingredient but it does work well to flavour the slow-cooked beans; so does garlic. Adjust the seasoning to taste.

more about:

8 oz (227g) dried cannellini beans [or other dried beans such as butter beans, lima, haricot beans, Great Northern beans, navy beans, and other white beans]
4 tablespoons olive oil
1 large yellow onion, peeled and diced
1 bay leaf
2 fresh thyme sprig
2 celery stalks with leaves, strings removed and sliced into half moon
2 young carrots, peeled and sliced
2 or 4 garlic cloves, peeled and smashed with the back of a knife
2 or 3 whole tomatoes, blanched, skinned, de-seeded and roughly chopped
1 tablespoon tomato paste or purée
4 cups vegetable or chicken stock
sea salt and freshly ground black pepper
a large handful of fresh flat-leaf parsley leaves, chopped
a drizzle of extra virgin olive oil, to serve

FASSOULADA (White Bean Soup) [Greece]

Remove any foreign elements from dried beans. Rinse and soak the beans in sufficient water for 8 hours or overnight. Drain, combine with 4 to 6 cups water in a large pot and bring to a boil. Salt the water lightly and cook for an hour, or until the beans are tender. Drain and rinse the beans under cold tap water until it runs clear.

Simply combine all the ingredients with hydrated beans in a slow cooker and cook on LOW for about 8 hours.

Check for seasoning, then stir in half the parsley. Ladle the soup into warmed bowls, then sprinkle over the remaining parsley, some freshly ground black pepper and drizzle with extra virgin olive oil to serve.


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