Instant Pot Fasolada (Greek White Bean Soup)
Fasolada is a perfect combination of simple ingredients that come together to create a meal that’s as nourishing as it is delicious.
Equipment
Ingredients
- 1 lb dry white beans
- ⅓ cup extra virgin olive oil
- 1½ cups white onion chopped
- ½ cup celery chopped
- 1 cup carrots chopped
- ¼ cup leeks chopped, white part only
- 3 cloves garlic minced
- 4 tbsp tomato paste
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 2 tbsp fresh parsley chopped
- 1 tbsp dried oregano
- 2 bay leaves
- 6 cups water
Instructions
- Place the dry beans in a large bowl and cover with plenty of cold water. Allow the beans to soak for 6 hours (up to overnight). *See Note 1.1 lb dry white beans
- Set the Instant Pot to Saute on High and add the olive oil.⅓ cup extra virgin olive oil
- Once the oil is hot, add the onion, celery, carrots, leeks, and garlic. Saute the veggies, stirring occasionally, until they begin to soften.1½ cups white onion, ½ cup celery, 1 cup carrots, ¼ cup leeks, 3 cloves garlic
- Stir in the tomato paste, and saute for another 2 mintues.4 tbsp tomato paste
- Drain the beans and add to the Instant Pot.
- Add the sea salt, black pepper, parsley, oregano, bay leaves, and water. Stir to combine.1 tbsp sea salt, 1 tsp ground black pepper, 2 tbsp fresh parsley, 1 tbsp dried oregano, 2 bay leaves, 6 cups water
- Set Instant Pot to Pressure Cook on HIgh for 40 minutes. Once cooking time is complete, quick-release the pressure according to the manufacturer's directions.
- Enjoy with fresh bread and feta.
Notes
¹ Soaking the beans ensures they cook evenly and helps create the creamy, comforting texture of the soup.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 68g | Protein: 21g | Fat: 16g | Sodium: 1553mg | Potassium: 1596mg | Fiber: 21g | Sugar: 7g | Calcium: 207mg | Iron: 6mg