Greek White Bean Soup (Fasolada) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Greek White Bean Soup (Fasolada) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

www.177milkstreet.com

This hearty Greek soup is flavored with carrots, briny olives and salty feta. Dried cannellini beans that are soaked before cooking add body and creaminess.

Keywords

  • Milk Street
  • Food
  • Biscuits
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Ingredients

  • 6 tablespoons extra-virgin olive oil, divided, plus more to serve
  • 1 large red onion, chopped
  • 3 medium celery stalks, chopped
  • 3 medium carrots, peeled and chopped
  • Kosher salt and ground black pepper
  • 4 medium garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 1 pound dried cannellini beans, soaked and drained (see note)
  • 2 ½ quarts low-sodium chicken broth
  • 4 teaspoons red wine vinegar
  • ½ cup finely chopped fresh flat-leaf parsley
  • ½ cup pitted Kalamata olives, chopped
  • 2 ounces feta cheese, crumbled (½ cup)

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