Traditional Greek Bean Soup (Fasolada)

1. Soak the Beans: Place the beans in a large bowl and cover with cold water. Soak overnight or for at least 12 hours. Drain and set aside.

2. Parboil the Beans: Place the soaked beans in a pot with enough cold water to cover them. Bring to a boil and cook for 30-35 minutes until slightly tender. Drain and set aside.

3. Sauté the Vegetables: In a deep pan, heat 3-4 tablespoons of Argilos EVOO over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 2 minutes until the vegetables are soft.

4. Add Tomato Paste: Stir in the tomato paste and cook for another minute to blend the flavors.

5. Simmer the Soup: Add the parboiled beans to the pan and pour in enough boiling water to cover the beans plus a little more. Cover the pan and let the soup boil for 35 minutes, or until the beans are tender.

6. Add Tomatoes: Stir in the chopped or grated tomatoes and cook for an additional 10 minutes.

7. Finish with Olive Oil: Add the remaining Argilos EVOO, salt, and pepper to taste. Stir well to combine.

8. Serve: Ladle the soup into bowls and serve hot, optionally with a slice of lemon or a sprinkle of fresh herbs.

Notes

Olive Oil Selection: Argilos Extra Virgin Olive Oil is used for its rich, fruity flavor and health benefits, enhancing the traditional taste of this Greek soup.

Bean Soaking: Soaking the beans overnight ensures they cook evenly and thoroughly.

Vegetables: Fresh, finely chopped vegetables add a burst of flavor and nutrition to the soup.

Tomatoes: Using either fresh or canned tomatoes provides a tangy base that complements the beans and olive oil.

Seasoning: Adjust salt and pepper to taste, and consider adding a dash of oregano or other Greek herbs for extra flavor.