This is the authentic recipe for Greek bean soup, a trademark dish that has nourished generations!
#healthycookingforfoodlovers #greekwhitebeansoup #grandmasrecipefasolada #mariefrancegaron
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#Fasolada
#GreekSoup
#ComfortFood
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#WinterRecipes
#MediterraneanDiet
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today we are making fada this is the Greek white bean soup so here are our ingredients we start with the beans uh the beans I’ve used the dried version I always like to make them myself but using the canned one is totally perfect for this recipe there’s no problem at all you can use the one from the can uh me I use the dried one so that means that I need to wash first and then to uh soak those in Big Bowl covered with water for 8 hours this is what I did and then here have a look at the uh finished version so after they soaked I uh drained that soaking water and then I cooked them in a pot with some garlic and some onion for another two 2 and 1/2 hours just slowly and again covered with water and that’s the final version compared to the dried one here so those are ready to go in our soup now for our soup to start with we’re going to start with the onion we have some celery and some carrots we have one potato as well over there and then we have Rosemary we have black pepper that we’ll use only at the end we have some bay leaves and also some oregano we have some garlic lots of garlic here and we’re going to use some chili flakes as well a little bit in our soup and at the very end we will add a big bunch of fresh spinach so let’s get started it starts with the olive oil of course so we’re going to put a good three tablespoon of olive oil in our pot here and what we’re going to do is we’re going to start by cooking our vegetable first and we need to just cook them slowly we don’t want any Browning or anything so okay we start with our onion here [Music] onion celery so I have like uh three small onion two stick of celery and two big carrots you can use three if they’re not so big but I had very big carrots so there’s two of them here I’ll put this down even a little bit more because we don’t want to uh fry these we want them to simmer slowly so we’re just going to make sure that this doesn’t go too fast so that’s perfect now and salt at every step of the recipe because this is important to always add the salt at every step so we start with this for now and then we make sure that these vegetable cook for maybe a good 15 minutes 10 15 minutes until they are all soft and then we’ll continue with the other ingredients [Music] okay this is just simmering really beautifully and it’s perfect now we’re going to add we have four cloves of garlic here big ones so lots of garlic so we’re going to add our garlic and also we’re going to add our uh potato so little cubes here and then we’re going to let that simmer another just couple of minutes two three minutes okay now it’s time to add our beans so if you use the canned beans I think that you’ll use two can of the beans me I’ve used here in this there’s just half a pound of dried beans and it grows and grows and become that much so it’s only a small amount and then of course after it’s ready we have that much so I’m just gonna put all the beans here in our pot and now it’s going to be a little bit urgent to add some uh liquid cuz we don’t want anything to stick at the bottom I’ll put it down a little bit for now we don’t want our beans to um stick we’re going to add our seasoning first so I have some Rosemary one uh teaspoon three bay leaves one two three and one tablespoon of oregano the one that’s from our garden that we dried and then I’m going to use just like a one pinch of chili flakes little bit more one and A2 pinch okay so we’ll mix that all together again okay and then now we’re going to add our liquid I’m going to add 2 L of liquid you can just use water because there’s plenty of flavor in here I’m using 1 liter of vegetable stock and one liter of water in there so that’s 2 L we want to just [Music] cover on top depending of how much vegetable you use you just cover it uh a little bit more a little bit less it’s okay and I think now it’s perfect so we’re going to let that simmer I’ll come back and taste for the salt maybe halfway cuz we’ll wait till it’s just starts to simmer a little bit and taste to see how much salt if we need some more salt so we’ll cover our pot now and just watch for it come and stir it from time to time and this will go for about 15 minutes our soup is nearly ready uh just a few more little steps and I halfway through the cooking I added another one teaspoon of salt so always just taste it true because it’s better to add it while it’s still cooking then just at the end so now it’s just perfect and what we’re going to do is we’re going to use some of our soup and put it in the blender and mix it all in the blender so it’s going to make this soup really really creamy but it will still going to have some beans and carrots and onions and everything in there so we’re using about not even half maybe 1/3 of the amount of soup we’ll put it in the blender and mix it all and put it back add our spinach as well so nearly nearly done so it smells really amazing so now I’m just going to take some of our soup and put it all here in the [Music] blender make sure you have a little bit of everything some of the beans of course and no bay leaves but in the blender so if we uh come across a bay leaf we’re going to make sure that we take it out because we don’t want them in the blender for sure okay that should be enough now very important now as well that we’re very careful with this you see how hot this is and so we don’t fill it up much more than that I’ll put my top on and what I do is very important use your folded dish cloth and put it on top of your blender just to make sure and hold it tight because we don’t want that boiling soup on your pretty face so we it’s very important to use a a cloth when especially when the liquid it’s hot it seem seems to be sort of shooting up when we start our blender so be careful with that one look how beautiful this is that’s going to make the soup so creamy yeah so we just return everything to the pot oh yes it’s beauti beautiful it smells [Music] amazing at this point we can add our pepper so I will add uh some black pepper maybe about a half a teaspoon of black pepper here and also now it’s time to put that back to just simmering really uh just for a few more minutes while we’re adding the spinach as well so we have a big bunch of fresh spinach and I’ll just chop it really roughly here just to add it to our Bowl so just squeeze them a little bit together and then you can easily just chop chop [Music] chop so spage [Music] bring it just to simmer and our soup will be ready we’ll add just a little bit more olive oil at the end or it can be added to the balll as well fine and also when we serve it we can add a little bit of feta cheese on top of but it makes it really extra delicious and it’s a meal on its own it’s really rich and creamy and beautiful and so healthy and full of good ingredients our beans are full of protein of course and all our veggies here so this is a really a meal on its own and it’s very beautiful to serve in the winter but all time of the year always a very favorite in our family fada is ready we’re going to just turn off the heat and after we finish cooking we can add still a little bit more of olive oil the Greek olive oil of course just um yeah couple of tablespoon and then we can add some to the the bowl as well or either way uh but I think with that that should be enough and then we can serve it immediately it’s ready let’s have a look oh wow it smells [Music] beautiful a voila Mas solada your Greek bean soup so healthy and delicious it smells amazing [Music]