• Margaret Pahos

FASOLADA SOUP (Greek Bean Soup)


“What’s for dinner mum?”, “Fasolada!”

My mum makes THE BEST fasolada soup and even though there are so many variations, the simplest is the best.

Fasolada is one of those meals that as a child growing up in a Greek household, you did not appreciate. As delicious as it was, you associated the soup with farting (yes you heard that correctly) because beans are known as the musical fruit. The more you eat, the more you toot!

However as a grown up you realise not only its nutritional value but you realise just how easy and delicious it is to cook. It is one of those meals that Greeks love to cook in the winter months because it keeps them warm and fills them up. Often it is known as the ‘national food of Greeks’ and during the second world war, when the Nazis occupied Greece and food was short in supply, the people survived from starving by eating a steady diet of fasolada.

I hope you enjoy this recipe. It is a dish that I could not resist making and sharing with you as it is sure to nourish you! Enjoy.

2 cups dry white beans or 2 cans organic cannellini beans

4-5 large carrots cut into 2cm pieces

4-5 long celery stalks cut into small pieces

1 large onion finely diced

1 bay leaf

2 tbs olive oil

2 tbs organic tomato paste

2 tsp sea salt

1 tsp pepper

MERHOD FOR DRY BEANS

  1. To prepare the dry beans, soak overnight in cold water. Next day, drain from water.

  2. Place beans in a saucepan filled with cold water and bring to boil. Simmer for 40 minutes then drain again in colander.

  3. Add drained beans to saucepan along with onions, carrots, celery, olive oil, bay leaf, sea salt, pepper and tomato paste.

  4. Add enough boiling water to sit about 5cm above the ingredients level.

  5. Bring to boil, then reduce heat and simmer for a further 40 minutes. Soup should become thick and creamy.

  6. Serve hot (though cold is just as good), with kalamata olives, feta cheese and bread of choice.

METHOD FOR CANNELLINI BEANS

  1. Begin by preparing all ingredients then place the onion, bay leaf, carrot and celery in a saucepan. Fill to cover with enough water to sit about 5cm above the ingredients level.

  2. Bring to boil and then simmer for 40 minutes.

  3. Add drained beans, sea salt, pepper, tomato paste and olive oil. Bring to boil and then simmer for a further 10 minutes. Soup should become thick and creamy.

  4. Serve hot (though cold is just as good), with kalamata olives, feta cheese and bread of choice.

#fasolada #soup #vegetarian #greek #beans #comfortfood

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