Fasolada – Greek bean soup

Ingredients for 6 servings:

• 200 g giant beans, white, dried
• 1 onion(s), thinly sliced
• 2 small carrots, sliced
• 1 stalk(s) Celery, chopped
• 1 can tomatoes, chopped, approx. 400 g
• 1 tbsp tomato paste
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 125 ml olive oil
• ½ tsp savory
• 750 ml water
• 2 tbsp parsley, chopped
• 1 bay leaf
• 1 garlic clove(s), chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 35 minutes

Soak the beans overnight, then drain. Place them in a large pot and cover with water. Boil for 2 to 3 minutes, drain and discard the water. Then cover with 750 ml of water and bring to a boil. Add the onion, carrots, celery, garlic, tomatoes, tomato paste, oregano, thyme, savory, bay leaves, olive oil, salt, and pepper. Cover and cook for 50 to 60 minutes, until the beans are tender. Stir in the parsley. Pressure cooker instructions: Add all ingredients except the parsley to the pot and cook for 3 to 4 minutes. Stir in the parsley. Olive oil is one of the key ingredients in this delicious soup, so don’t skimp on it.