Fasolada

🔥 Prep

• Rinse and drain the 500 g white beans, then soak them in enough cold water to cover for at least 8 hours or overnight; after soaking, drain and set aside.
• Peel and dice the 2 carrots into small cubes (about ½ cm).
• Trim and slice the 2 celery stalks into thin diagonal pieces.
• Peel and finely chop the 1 onion.
• Measure out 0.5 cup olive oil and 2 tbsp tomato paste, keeping them ready.

🔥 Cook

• 1. Heat the 0.5 cup olive oil in a large heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the chopped onion, diced carrots, and sliced celery; sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
• 3. Stir in the 2 tbsp tomato paste and cook for 2 minutes, allowing the paste to darken slightly.
• 4. Add the drained 500 g white beans to the pot and pour in enough cold water to cover the beans by about 2 cm (approximately 1.5 L).
• 5. Bring the mixture to a boil over medium‑high heat, then reduce to a low simmer.
• 6. Partially cover the pot and let the soup simmer gently for 1 hour 15 minutes to 1 ½ hours, or until the beans are tender; stir occasionally and add more hot water if the level drops too low.
• 7. Season the fasolada with salt and freshly ground black pepper to taste; continue to simmer for another 5 minutes to meld the flavors.
• 8. Remove the pot from heat and let it rest, covered, for 2 minutes before serving.

🔥 Serve

• Ladle the hot fasolada into deep bowls and drizzle a little extra‑virgin olive oil on top.
• Garnish with freshly chopped flat‑leaf parsley and a wedge of lemon for brightness.
• Serve alongside crusty country bread or warm pita for dipping.
• Optional: accompany with a simple Greek salad of tomatoes, cucumber, red onion, olives, and feta.