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The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

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Milk Street Recipe

Greek White Bean Soup (Fasolada)

1 hour, 30 minutes plus soaking time for beans

Dried cannellini beans that are soaked before cooking yield a full-flavored soup and creamy, silky-textured beans. To soak the beans, in a large bowl stir together 2 quarts water and 1 tablespoon kosher salt. Add the beans, let soak at room temperature for at least 12 hours or up to 24 hours, then drain well. Canned beans work in a pinch; see instructions below. We do as we were taught in Greece and use extra-virgin olive oil to give the soup a little body and fruity, peppery richness throughout; vigorously whisking in a few tablespoons before serving, rather than just drizzling it on, does the trick. Refrigerate leftovers in an airtight container for up to two days; reheat in a saucepan over low, adding water as needed to thin the consistency.

Greek White Bean Soup (Fasolada) with Canned Beans:

Rinse and drain four 15½-ounce cans cannellini beans; measure 1 cup of the beans into a medium bowl, then use a potato masher or fork to mash to a paste. Follow the recipe as written, making the following changes: Add all of the carrots at once; reduce the broth to 1½ quarts; and add both the whole and mashed beans at once. After bringing to a simmer over medium-high, reduce to medium-low, cover and cook, stirring occasionally and maintaining a gentle simmer, until the carrots are just tender, about 20 minutes. Finish the soup off heat as directed.

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