Greek Bean Soup

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 326 Calories

Ingredients

• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 large onion, chopped
• 1 teaspoon white sugar (Optional)
• salt and freshly ground black pepper to taste
• 1 tablespoon dried dill weed
• 1 pound dried pinto beans
• ¾ cup olive oil, divided
• 4 stalks celery with leaves, chopped
• 4 large garlic cloves, chopped or pressed
• 1 (12 ounce) can chopped tomatoes
• 1 small bunch fresh parsley, finely chopped

Recipe Instructions

Step 1

Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.

Step 2

Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

Step 3

Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.

Step 4

Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.