Fasolada
פוּרֵי רִאשׁוֹן
Fasolada — hearty white bean soup — is considered the Greek national dish, and it holds a special place on the Romaniote and Sephardi Jewish tables of Greece. Simple, nourishing, and deeply satisfying, fasolada was the Friday lunch or Shabbat morning meal for generations of Greek Jewish families, requiring no meat and naturally kosher.
Ingredients
- •400g dried white beans, soaked overnight
- •2 carrots, sliced
- •2 celery stalks, sliced
- •1 large onion, diced
- •3 garlic cloves
- •400g crushed tomatoes
- •1/3 cup good olive oil
- •1 tsp dried oregano
- •Salt and pepper
- •Fresh parsley to garnish
Instructions
- 1
Drain soaked beans and cook in fresh water for 30 minutes. Drain.
- 2
Sauté onion, carrots, celery, and garlic in olive oil until softened.
- 3
Add drained beans, crushed tomatoes, oregano, and enough water to cover generously.
- 4
Simmer on low heat for 45-60 minutes until beans are very tender.
- 5
Season with salt and pepper. Mash some beans against pot side to thicken.
- 6
Drizzle with extra virgin olive oil and garnish with fresh parsley.
- 7
Serve with crusty bread.
Kosher notes
Naturally pareve. Can be eaten at any kosher meal. Perfect for Shabbat lunch as a no-meat hearty dish.
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