• Margaret Pahos

Bean and Vegetable Soup



This Bean and Vegetable Soup is the perfect soup to dunk some crusty bread and soak up its thick sauce. It’s robust sauce flavour is what makes it so addictive and tasty! Now some Greeks may see this and call it a glorified Fasolada. Traditionally Fasolada is a simple soup made with white beans, carrots, celery, onions, tomatoes and plenty of extra virgin olive oil. Fasolada is without a doubt one of Greece’s national foods and loved by so many, however, I’ve taken the humble Fasolada and added some extra ingredients. Why? Because I had then sitting in my fridge and thought to experiment. Turns outs, it tastes even better!


Growing up, whenever my mum would cook fasolada, I would rip off a chunk from the loaf of crusty bread and use it as a spoon to scoop up the thick rich sauce. It would dribble down my chin and again I’d use the bread to wipe the dribble off! LOL! Now unlike my recipe, my mum would never use canned beans, only dried white beans which she would soak overnight. She then would chop up the vegetables in chunky pieces and add everything to the pressure cooker. In 30 minutes her fasolada was ready!


Well I must say, even though I love my pressure cooker, I am also completely aware that many people do not own one. Also, even though it is not difficult to prepare this with dried beans, I usually preferring to use a couple of cans of organic cannellini beans as it is so quick and handy and gives a similar end result.


So here you have it. The process is truly simple. If you have the cannellini beans handy in your pantry, this is also a great recipe for your lunch meal prep. A handy hint is to add a little less liquid stock whilst cooking so it will give you a thicker soup. And just to let you know, it can be eaten at room temperature or even cold! No heating required! So as you can see, it truly is a fantastic recipe for all year round, not only as a warm winter soup. Enjoy x



Serves 4-6


Soup:

400g x 2 cans organic cannellini beans

3 bay leaves

3 tbs tomato paste

3 tbs extra virgin olive oil plus extra

3 cloves garlic, sliced

3 celery stalks, remove strings, finely slice

2 large carrots, finely sliced

1 large brown onion, chopped

1 large zucchini, diced

20 green beans, sliced on the diagonal

1 litre boiling water or vegetable stock


Optional to garnish with:

Basil leaves

Parsley

Crumbled feta

Shaved parmesan cheese

EVOO


Method:

1. Add to a pot the EVOO, the onion and garlic and sauté for a few minutes and then add the celery, carrot, zucchini and green beans. Continue to sauté for a few minutes.

2. Now add sea salt, pepper, tomato paste, bay leaves and vegetable stock / boiling water. Bring to boil, then reduce heat to simmer and cover with lid. Cook for 20 minutes.

3. Add the cannellini beans to the pot and continue boil over medium heat for 10 minutes, uncovered.

4. Allow to sit in pot for 10 minutes to allow the liquid to thicken and serve in bowls along side some crusty bread and optional crumbled feta.




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