Fasolada (Φασολάδα) — Greek White Bean Soup with Tomato and Olive Oil

• 400 gDried white beans (cannellini or navy) (picked over and rinsed)
• 1500 mlWater (for soaking)
• 1800 mlWater (for simmering)
• 200 gYellow onion (finely diced)
• 200 gCarrots (sliced into 5 mm rounds)
• 150 gCelery stalks (sliced)
• 12 gGarlic cloves (minced (about 3 cloves))
• 90 mlExtra-virgin olive oil (divided)
• 30 gTomato paste
• 400 gCrushed tomatoes (canned)
• 2 leafBay leaves
• 1 tspDried oregano
• 10 gFine sea salt (add in two stages)
• 1 tspBlack pepper (freshly ground)
• 15 mlRed wine vinegar (for finishing)
• 15 gFlat-leaf parsley (chopped, for serving)

Instructions

1. 1

   Soak the beans in 1500 ml water for 12 hours at room temperature. Drain and rinse well, then check again for any broken beans or debris before cooking.

2. 2

   Add the soaked beans to a pot with 1800 ml fresh water and bring to a boil over high heat. Boil for 10 minutes, then reduce to a gentle simmer and skim off any foam that rises to the surface.

3. 3

   In a separate wide pot, warm 60 ml of the olive oil over medium heat. Add the onion, carrot, and celery and cook for 10 minutes, stirring often, until the onion is translucent and the vegetables smell sweet rather than raw.

4. 4

   Stir in the garlic and cook for 60 seconds, just until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly, so it caramelizes slightly and loses its raw edge.

5. 5

   Add the crushed tomatoes, bay leaves, oregano, 6 g of the salt, and the black pepper to the vegetable base. Simmer for 5 minutes to concentrate the tomato and let the herbs bloom in the oil.

6. 6

   Transfer the par-simmered beans (with their cooking liquid) into the tomato-vegetable pot and stir well. Bring to a gentle simmer, partially cover, and cook for 60–75 minutes until the beans are creamy and tender but still intact.

7. 7

   Stir in the remaining 30 ml olive oil and the remaining 4 g salt, then simmer uncovered for 10 minutes to thicken the soup. If you want it thicker, mash 150 g of beans against the side of the pot and stir them back in, then simmer 3 minutes more.

8. 8

   Turn off the heat and stir in the red wine vinegar to brighten the flavor. Rest the soup for 10 minutes, then remove the bay leaves and serve topped with chopped parsley and an extra drizzle of olive oil if desired.