Warm Up with Greek Fasolada Soup with Smoked Paprika and Crispy Kale
As the cooler months wrap us in their brisk embrace, there’s nothing quite like a bowl of comforting soup to warm the soul. Today, we’re diving into a classic Greek dish with a smoky twist: Greek Fasolada Soup with Smoked Paprika and Crispy Kale. This hearty bean soup, a staple in Greek households, is renowned for its simple yet rich flavors, and our version adds an extra layer of warmth with smoked paprika and a delightful crunch with crispy kale.
Whether you’re seeking a nourishing dinner option or a cozy meal to share with family, this Greek Fasolada Soup is sure to satisfy. Let’s embark on a culinary journey to the heart of Mediterranean comfort food.
A Taste of Greece: The Story Behind Fasolada
Fasolada, often referred to as the “national food of the Greeks,” is a testament to the timeless appeal of bean soups in Mediterranean cuisine. This dish has its roots in the rural heartlands of Greece, where it was crafted by humble cooks who made magic with the most basic of ingredients. My own journey with Fasolada began during a sojourn in the Peloponnese, where I first tasted this soulful soup in a small, family-run taverna.
The traditional Fasolada is a celebration of the white bean, a staple in Greek pantries. It’s typically prepared with a mirepoix of onions, carrots, and celery, creating a flavorful base that complements the creamy beans. The addition of tomatoes and olive oil rounds out the dish, infusing it with the essence of the Mediterranean diet.
In my rendition of the classic, I’ve introduced smoked paprika to imbue the soup with a subtle smokiness, reminiscent of the wood-fired ovens found in rustic Greek kitchens. The crispy kale, a nod to modern preferences for texture and nutrition, adds a satisfying crunch and a vibrant color contrast.
Mastering the Method: Tips for Perfect Fasolada
The secret to a great Fasolada lies in the beans. Start with dried white beans, soaked overnight to ensure they cook evenly and achieve the ideal tenderness. When sautéing your vegetables, be patient; allow them to soften and release their natural sugars, which will deepen the flavor base of your soup.
As you introduce the smoked paprika and garlic, stir constantly to prevent burning. This is crucial, as the paprika can become bitter if scorched. The addition of the aromatic bay leaves during the simmering process infuses the Fasolada with a subtle, earthy flavor that is characteristic of Greek cuisine.
When preparing the crispy kale, ensure your oven is preheated, and don’t skip the step of massaging the kale with olive oil. This helps it crisp up beautifully without becoming overly dry. Keep a close eye on the kale in the oven; it can go from perfectly crispy to burnt in a matter of minutes.
Variation: Fasolada with Spinach and Feta
For a green twist, stir in fresh spinach during the last few minutes of cooking. The spinach will wilt beautifully into the soup, adding color and nutrients. Top each bowl with crumbled feta cheese for a creamy, tangy finish that pairs wonderfully with the smoky flavors.
Variation: Seafood Fasolada
Seafood lovers can add a coastal influence by including shrimp or mussels. Add the seafood to the soup about 10 minutes before the end of cooking, ensuring it’s cooked through but still tender. This variation pays homage to the Aegean Sea’s bountiful offerings.
Variation: Slow Cooker Fasolada
For those who appreciate the convenience of a slow cooker, this method is ideal. Combine all ingredients except for the kale in the slow cooker, and cook on low for 6-8 hours. The flavors will meld together beautifully, creating a rich and satisfying soup.
Substituting with Sensibility
While the traditional ingredients of Fasolada are key to its authentic flavor, some substitutions can accommodate dietary preferences or pantry availability.
For a gluten-free version, ensure that your vegetable broth is certified gluten-free. Many broths contain additives that may include gluten, so it’s important to read labels carefully.
Those looking to reduce the soup’s carbohydrate content can opt for lower-carb beans, such as black soybeans, which offer a similar texture and protein content while cutting down on carbs.
For a vegetarian or vegan version, omit the optional parmesan rind and ensure that your vegetable broth is free of animal products. The richness of the olive oil and the depth of the smoked paprika provide ample flavor without the need for cheese.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, you can use canned white beans for convenience. Reduce the cook time to 30 minutes and use about 4.5 cups of drained and rinsed beans.
How can I store leftovers? Allow the soup to cool completely, then store it in the fridge for up to 3 days or freeze for up to 3 months. Keep the crispy kale separate to maintain its texture.
Is this soup gluten-free? As long as you use a gluten-free vegetable broth and ensure no cross-contamination, this soup can be gluten-free.
Can I make this soup in a slow cooker? Absolutely. Combine all ingredients except for the kale in the slow cooker and cook on low for 6-8 hours.
What can I substitute for smoked paprika? If you don’t have smoked paprika, you can use sweet paprika for a milder flavor, or a pinch of chipotle powder for a similar smoky taste.
Greek Fasolada Soup with Smoked Paprika and Crispy Kale
Equipment
- Large pot
- Baking sheet
- Knife
- Cutting board
Ingredients
- 2 cups dried white beans soaked overnight
- 2 tbsp olive oil
- 1 large onion, diced about 1 cup
- 2 carrots, peeled and diced about 1 cup
- 2 stalks celery, diced about 1/2 cup
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes optional
- 1 can diced tomatoes 14 ounces
- 6 cups vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- 1 bunch kale, stems removed and leaves torn about 4 cups
- 1 tbsp lemon juice
Instructions
- Drain and rinse the soaked white beans. In a large pot over medium heat, add the olive oil, followed by the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic, smoked paprika, and red pepper flakes if using, cooking for another minute until fragrant.
- Stir in the soaked white beans, canned tomatoes, vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour or until the beans are tender.
- While the soup is simmering, preheat your oven to 350°F (175°C). Place the torn kale on a baking sheet, drizzle with a little olive oil, and sprinkle with salt. Bake for 10-15 minutes until crispy but not burnt. Set aside.
- Once the beans are tender, remove the bay leaves and season the soup with salt and pepper to taste. Stir in the lemon juice for a fresh zing.
- Serve the soup hot, garnished with the crispy kale on top.
Notes
