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PHPRecipeBook 4.08

Recipe Name: Greek White Bean Soup (Fasolada) Submitted by: Ryan
Source: Source Description: Milk Street
Ethnicity: Greek Last Modified: 3/14/2020
Base: Vegetable Comments:
Course: Soup  
Difficulty: Easy
Preparation Time: 30-60 Minutes
Number of Servings: 6

1 Pound(s) dried cannellini beans
1 onion, red
2 rib of celery
3 carrot
4 Clove(s) minced garlic
1/2 Teaspoon(s) red pepper flakes
3 Tablespoon(s) tomato paste
2 1/2 Quart(s) chicken stock
4 Teaspoon(s) vinegar, red wine
3 Tablespoon(s) oil, olive
Soak the beans in water 2 quarts of water and a tablespoon of salt for 24 hours. Drain, and set aside.

Chop the onion, celery and carrot into quarter inch pieces. Reserve half of the carrot after chopping.

Bring a large soup pot up to medium high heat. Add 3 tablespoons of olive oil. When the oil shimmers, add the chopped vegetables and half a teaspoon of salt. Cook until they start to brown, about 5 minutes.

Add garlic and pepper flakes. Bloom the garlic and pepper flakes for about a minute. Add the tomato paste. Stir while cooking until the paste incorporates and begins to toast.

Add the beans and chicken stock. Bring to a simmer, cover and reduce heat to simmer for an hour.

Remove one cup of the beans and mash with a potato masher. Then return to the soup and whisk.
Add the reserved carrots and stir. Simmer for 10 minutes.

Remove from heat.

Add vinegar and 3 tblsp olive oil. Whisk the oil in vigorously.

Sprinkle with black pepper.

Serve with kalamata olives, feta, and parsley as garnishes.

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