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How to Make Fasolada Navy Bean Soup with Winter Vegetables World Cuisine Today

Nothing says cold weather like a tasty bowl of warm homemade soup. One popular type in Greece is Fasolada soup, or Navy Bean Soup with a tomato broth base and colorful vegetables. This recipe is an original creation of World Cuisine Today and is inspired by the soup available at Papaspiros Restaurant 728 Lake Street Oak Park IL (708) 358-1700 Enjoy!

Fasolada Soup


One 28 oz can white beans or 18 oz dried

Four carrots

Four cups diced tomatoes or the equivalent canned with juices

Three stalks celery with leaves

One Tablespoon Kosher salt

Two teaspoons ground black pepper

One teaspoon ground cardamom

1/2 teaspoon ground sweet cinnamon

Three Tablespoons fresh oregano or three teaspoons dried

One Tablespoon basil or one teaspoon dried

Two fresh or dried bay leaves

One large red or yellow onion

Three cloves fresh garlic minced

Two tablespoons honey


1) In a large non reactive soup pot submerge the washed and picked over beans. Parboil for thirty five minutes and thoroughly drain the liquid. If using canned, drain the liquid in a colander.

2) In a large frying pan with high sides, place the washed minced and pealed celery and carrots. Add 1/8 cup of the olive oil and saute until slightly soft, save in a side bowl. Next do the same with the chopped onion, and minced garlic. Also at this point add one tablespoon of the honey and the herbs. Mince up the bay before adding. Stir to coat everything.

3) Add the diced tomatoes to a soup pot as well as the beans. Add the vegetables. Fill the pot so that everything is submerged with water by at least one inch. Add the remaining 1/4 cup olive oil.

4) Simmer for 35 to 45 minutes for flavors to come together. Serve piping hot with some wedged lemon, flat leaf parsley and some extra olive oil for garnish. Also serve with some peasant style bread.

World Cuisine Today January 10, 2018