It’s already mid-October and Soup Season has begun. I am kicking off my Soup Season with this White Bean Soup with Celery Recipe or better known as Fasolada in Greece. Here’s a fact that you may or may not know, Fasolada just happens to be the National Soup of Greece. Interesting!!
When I first posted this Fasolada soup recipe back in 2017, I used other ingredients, like peppers, bacon, oregano, etc. This time around I prepared it the traditional way, I added fresh celery and carrots, with no bacon. As much as I may love to tweak my recipes, sometimes I just love to eat them the traditional way.
If you ever have the opportunity to visit the villages (chorea) in Greece this time of year take a stroll around the villages. You will be amazed at the beautiful colors, you will also see the leaves changing colors, fireplaces all lit up, and the scent of homemade bread and this scent of this soup in the crisp air. Especially if you are traveling around the mountain regions of Greece.
Autumn, as I have mentioned before is my favorite time of the year. I took a long walk with Charlie this morning, (that is before it started to rain) and found this tree (photo below) which was absolutely beautiful right in the middle of the park surrounded by green trees. I found this to be so unique. 🙂 Don’t you?
Have a great day everyone!!
White Bean Soup Recipe
- 3 cups White Dried Beans
- 2 small Onions chopped
- 1 large Carrot chopped
- 3 Fresh Tomatoes grated
- 1 tbsp Tomato paste
- ⅔ cups Olive oil extra virgin olive oil
- 1 ½ liter Water
- Fresh Celery Leaves a handful of the fresh leaves
- Soak beans in water overnight. The following morning drain and wash with fresh water. In a pot add beans and bring to a rolling boil.
- Add in all the ingredients (except for the tomato paste) stir and continue to boil the soup.
- Add in the tomato paste. Cover pot and simmer until beans are cooked.
- Serve hot with fresh bread, greek olives, and feta cheese.
KALI MAS OREXEI!! 🙂