Traditional Greek Fasolada

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rinse the dried cannellini beans thoroughly under cold running water, then place them in a large bowl and cover with at least 2 inches of cold water. Allow them to soak overnight for 8-12 hours, or use a quick soak method if preferred.

   Tip van de kok: Soaking beans significantly reduces cooking time and helps them cook more evenly. If you're short on time, you can quick-soak by boiling them for 5 minutes, then letting them rest off the heat for 1 hour.

2. 2

   Drain the soaked cannellini beans and rinse them again thoroughly under cold water.

   Ongeveer 2 min

   Tip van de kok: Rinsing after soaking helps remove any indigestible sugars that can cause gas.

3. 3

   Prepare the vegetables: finely chop the yellow onion, dice the carrots into small, uniform pieces, dice the celery stalks, and mince the garlic cloves.

   Tip van de kok: Uniformly dicing vegetables ensures they cook at the same rate, contributing to a consistent texture in the soup.

4. 4

   In a large heavy-bottomed pot or Dutch oven, heat 60 ml (1/4 cup) of olive oil over medium heat until shimmering.

   Ongeveer 1 min

   Tip van de kok: Using a good quality extra virgin olive oil will enhance the authentic Mediterranean flavor of the soup.

5. 5

   Add the chopped yellow onion, diced carrots, and diced celery to the pot.

6. 6

   Sauté the vegetables for 8-10 minutes, stirring occasionally, until they have softened and the onion is translucent.

   Ongeveer 9 min

   Tip van de kok: Don't rush this step; properly softening the aromatics builds a strong flavor base for the soup.

7. 7

   Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to let it brown or burn.

   Ongeveer 1 min

   Tip van de kok: Burnt garlic can impart a bitter taste to your soup, so keep a close eye on it.

8. 8

   Add the drained cannellini beans, canned crushed tomatoes, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot.

   Ongeveer 2 min

   Tip van de kok: Crushed tomatoes add a lovely texture and acidity to the soup, balancing the richness of the beans.

9. 9

   Pour in 6 cups of water, ensuring that all the beans are fully submerged. Bring the mixture to a rolling boil over medium-high heat.

   Ongeveer 5 min

   Tip van de kok: If the beans are not fully submerged, they may cook unevenly. Add a little more water if necessary.

10. 10

    Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 60-75 minutes, or until the beans are very tender and creamy.

    Ongeveer 1 uur 15 min

    Tip van de kok: Stir the soup occasionally to prevent sticking and add more hot water if the soup becomes too thick for your liking. The cooking time can vary depending on the age and type of beans.

11. 11

    Carefully remove and discard the bay leaves from the soup.

    Ongeveer 1 min

    Tip van de kok: Bay leaves infuse flavor during cooking but should be removed before serving as they are not meant to be eaten.

12. 12

    Taste the fasolada and adjust the seasoning with additional salt and pepper as needed.

    Ongeveer 1 min

    Tip van de kok: Seasoning at the end allows you to fine-tune the flavors after all ingredients have melded.

13. 13

    Ladle the hot fasolada into individual serving bowls.

14. 14

    Garnish each bowl generously with fresh chopped parsley and a drizzle of the remaining 1 tablespoon of extra virgin olive oil.

    Tip van de kok: The fresh parsley adds a bright, herbaceous note, and the final drizzle of olive oil enhances the soup's richness and aroma.

15. 15

    Serve immediately with crusty bread for dipping.

    Tip van de kok: Crusty bread is essential for soaking up the delicious broth.