파솔라다 (그리스 콩 수프)
Greece's national soup — white beans simmered with carrots, celery, tomatoes and olive oil until thick and comforting.
9 ingredients
5 steps
Ingredients
- 1400g dried white beans (soaked overnight)
- 22 carrots (diced)
- 32 sticks celery (sliced)
- 41 onion (chopped)
- 5400g tinned tomatoes
- 64 tbsp olive oil
- 72 garlic cloves (sliced)
- 81 tbsp tomato purée
- 9Salt, pepper, fresh parsley to serve
Instructions
- 1Drain soaked beans; boil in fresh water 1 hour until almost tender. Drain.
- 2In a large pot, fry onion, carrots, celery and garlic in olive oil until soft.
- 3Add beans, tinned tomatoes, purée and enough water to cover generously.
- 4Simmer 30–40 minutes until beans are fully tender and soup has thickened. Season generously.
- 5Stir in a final glug of olive oil and fresh parsley. Serve with crusty bread and Kalamata olives.