Celiac.com 09/21/2024 – Fasolada, often hailed as the national dish of Greece, is a timeless bean soup that dates back to ancient times. Rooted in Greek culinary tradition, this dish embodies the simplicity and wholesomeness of Mediterranean cuisine. Fasolada was traditionally prepared as a nourishing meal for farmers and workers, offering sustenance through its hearty ingredients and rich flavors. Over the centuries, it has remained a staple in Greek households, celebrated for its comforting taste and the sense of community it fosters when shared around the table.

This gluten-free version of Fasolada stays true to its authentic roots, combining tender white beans, vibrant vegetables, and aromatic herbs in a flavorful broth. The soup is not only filling but also packed with nutrients, making it an ideal choice for a healthy and satisfying meal. Whether you’re exploring Greek cuisine for the first time or looking to recreate a classic favorite, this Fasolada recipe brings the warmth and tradition of Greece into your kitchen.

Gluten-Free Greek Fasolada (Bean Soup) Recipe

Ingredients:

1 ½ cups dried white beans (such as navy or cannellini), soaked overnight

1 large onion, finely chopped

2 large carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

4 cups vegetable broth (ensure gluten-free)

2 cups water

1 can (14.5 oz) diced tomatoes

¼ cup extra virgin olive oil

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions:

Prepare the Beans:

Drain and rinse the soaked beans. In a large pot, add the beans, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 10 minutes, then drain and set aside.

Sauté the Vegetables:

In the same large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.

Cook the Soup:

Add the drained beans back to the pot, along with the vegetable broth, water, diced tomatoes, bay leaf, oregano, thyme, and paprika. Stir to combine and bring the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally, and add more water if needed to reach your desired consistency.

Season and Serve:

Once the beans are tender, remove the bay leaf, and season the soup with salt and freshly ground black pepper to taste. Ladle the Fasolada into bowls and garnish with chopped fresh parsley. Serve with a wedge of lemon on the side for a fresh burst of flavor.

Enjoy:

This gluten-free Greek Fasolada is perfect as a hearty lunch or dinner, offering a warm, comforting taste of traditional Greek cuisine.

Cooking Tip:

For a richer flavor, prepare the soup a day ahead and let it sit overnight in the refrigerator before reheating and serving. The flavors will meld beautifully, making the soup even more delicious the next day.



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