Fasolada or Greek bean soup has to be everyone’s “go-to comfort food” for a chilly fall or winter night.
The dish is ubiquitous in Greek homes throughout the world and functions as a great meal during times of the year when Orthodox Christians are taking part in religious fasts.
Greek chef Akis Petretzikis seems to have mastered the easiest and what looks like the most delicious variation out there.
His ingredients are simple — beans, carrots, celery, onions and a few more things like bay leaves and garlic — and the tips he gives about chopping techniques are helpful.
But his secret ingredient will surprise you. It’s something I’ve never seen (or heard before) used in fasolada — let alone in any tomato-based Greek saucy food.
Watch Akis Petretzikis make his variation of Fasolada
The video is in English. A link to Akis’ recipe is after the video.
Click here for Akis Petretzikis’ Fasolada
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This fasolatha soup looked delicious. I loved following the easy instructions and can’t wait to make this for my family.
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Why so … nouveau? Forget the apple and the processed chicken bouillon, make it truly vegetarian! Why tomato paste? Add chopped tomatos (canned) and/or tomato sauce. Why not salt and pepper while cooking it? No rosemary, no garlic! No need to soak the beans, just use a pressure cooker. Much easier and healthier!
i agree to skip processed chicken bouillon and work with a homemade vegetarian base. Toasting a bit of tomato paste add another layer of flavour, also agree to add fresh grated tomato as in addition to the tomato paste. You should always soak beans overnight. its a form of sprouting and it increases significantly the nutritional value of the bean. Health benefits!!!!