Greek Fasolada with White Beans and Parsley

Fasolada is a Greek bean stew with tomatoes, root vegetables and fresh parsley, simple, savory and filling. A generous splash of good olive oil is part of serving it.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 2 can white beans (can, drained)
• 1 pc onion
• 2 pc carrots
• 1 pc stalk of celery
• 2 pc garlic cloves
• 1 can chopped tomatoes (can)
• 500 ml vegetable stock
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp dried oregano
• 1 pc bay leaf
• 1 bunch parsley
• 1 tsp lemon juice
• salt
• pepper

Method

1. Peel the onion and carrots, clean the celery. Finely dice the onion, carrots and celery, and finely chop the garlic.
2. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots and celery in it for about 5 minutes.
3. Add the garlic, paprika powder and oregano and sauté briefly until fragrant.
4. Add the tomatoes, vegetable stock and bay leaf and bring everything to a boil.
5. Drain the white beans, rinse them and add them to the pot. Let the stew simmer over low heat for about 20 minutes, until the vegetables are soft.
6. Remove the bay leaf. Lightly mash about a third of the beans with a ladle to make the stew creamier.
7. Finely chop the parsley and stir it in with the lemon juice. Season with salt and pepper and serve with a little olive oil.