Greek bean soup

Greek bean soup
Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
INGREDIENTS
 500 g dry white kidney beans or cannellini beans or navy beans (you can use tinned if you prefer)
 300 ml crushed tomatoes
 3–4 carrots, finely chopped
 1 large white onion, finely chopped (if you love onions, add one more!)
 3 stalks celery, finely chopped
 80 ml extra virgin olive oil
 2 tbsp tomato paste
 pinch paprika (hot or sweet, according to preference)
 1 pinch salt and freshly ground pepper, to taste (min 2 flat tsp each)
HOW TO MAKE
1

Place the dry beans into the rice cooker bowl and cover with water. Heat using the SLOW COOK, SOUP or similar function of your rice cooker. Allow it to bubble and part boil for 30 minutes, until slightly tender. Drain in colander and set aside.

2

Finely chop the onion, celery and carrots. Add 3-4 tbsp of olive oil into your rice cooker inner bowl, add the chopped vegetables and stir. Sauté using the SLOW COOK function for about 2 minutes. Add the tomato paste and continue sautéing for a minute.

3

Add the drained beans and the crushed tomatoes then close the lid and set to cook the fasolada for about 30-40 minutes, until the beans are tender using the SOUP or SLOW COOK function.

4

Towards the end of cooking, pour in the remaining olive oil and season with salt and pepper. Put on KEEP WARM for 5-10 minutes, until the soup becomes thick and creamy.

5

Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives,
some feta cheese and fresh crusty bread on the side.

6

Garnish with fresh parsely and enjoy!

Ingredients

INGREDIENTS
 500 g dry white kidney beans or cannellini beans or navy beans (you can use tinned if you prefer)
 300 ml crushed tomatoes
 3–4 carrots, finely chopped
 1 large white onion, finely chopped (if you love onions, add one more!)
 3 stalks celery, finely chopped
 80 ml extra virgin olive oil
 2 tbsp tomato paste
 pinch paprika (hot or sweet, according to preference)
 1 pinch salt and freshly ground pepper, to taste (min 2 flat tsp each)

Directions

HOW TO MAKE
1

Place the dry beans into the rice cooker bowl and cover with water. Heat using the SLOW COOK, SOUP or similar function of your rice cooker. Allow it to bubble and part boil for 30 minutes, until slightly tender. Drain in colander and set aside.

2

Finely chop the onion, celery and carrots. Add 3-4 tbsp of olive oil into your rice cooker inner bowl, add the chopped vegetables and stir. Sauté using the SLOW COOK function for about 2 minutes. Add the tomato paste and continue sautéing for a minute.

3

Add the drained beans and the crushed tomatoes then close the lid and set to cook the fasolada for about 30-40 minutes, until the beans are tender using the SOUP or SLOW COOK function.

4

Towards the end of cooking, pour in the remaining olive oil and season with salt and pepper. Put on KEEP WARM for 5-10 minutes, until the soup becomes thick and creamy.

5

Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives,
some feta cheese and fresh crusty bread on the side.

6

Garnish with fresh parsely and enjoy!

Greek bean soup