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Slow Cooker Fasolada (Greek White Bean Soup)
A Greek vegetarian soup made up of dried white beans, vegetables, and olive oil.
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servings: 6
total time: 7 hours
recipe by: Frankie
Ingredients
- 1 TBSP plus 1/4 cup olive oil
- 1 red onion, chopped
- 1 roma tomato, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 8 ounces dry Great Northern beans
- 8 cups water
- 2 bay leaves
- salt & pepper
- 2 TBSP fresh lemon juice
- 1/2 tsp crushed red pepper flakes
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Directions
- Heat 1 TBSP of olive oil in a large pan over medium-high heat. When the oil is hot add the onion, tomato, carrots, celery. and garlic to the pot and cook, stirring occasionally, until the vegetables just begin to brown, about 6 minutes, then scrape the vegetables into a 6-quart slow cooker.
- Rinse the beans thoroughly then add them to the slow cooker with the vegetables.
- Add the water, bay leaves, and 1 tsp salt to the slow cooker and stir together.
- Place the lid on the slow cooker and cook on LOW for about 6 hours, or until beans are tender.
- Discard the bay leaves then stir in the lemon juice, crushed red pepper, and 1/4 cup of olive oil.
- Taste and season with additional salt & pepper if necessary.
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