As you may or may not know, my background is Greek. I grew up with my mom’s amazing Greek dishes, although I didn’t appreciate them at the time. Of course now that I’m a mom myself, I’ve grown to adore Greek cooking.
Fasolada (φασολάδα) is a traditional Greek soup made with navy beans. Every Greek family was raised eating this much loved soup that eats like a meal. Healthy and tasty, this soup is one that can simmer on your stove top all day long – the more it cooks, the better it tastes.
2 cups dried navy beans
1 cup water
2 cups chicken broth (my mom doesn’t use any but I find it tastier with some broth)
4 carrots, chopped
2 white onions, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
2 tbsp olive oil
1/2 cup tomato puree
salt and pepper to taste
Soak beans overnight in cold water. In the morning, boil the beans in a pot of fresh water. As soon as the water begins to boil, turn heat off and let sit for one hour. Rinse the beans.
Pour fresh water in pot with beans and broth and bring to a boil. Boil for a half hour on medium heat. Add the carrots, onions, garlic, celery, salt, pepper and olive oil. Cook on low heat for another hour. Add tomatoes and boil for another 1/2 hour to an hour.