Soup: Greek Bean Soup (Fasolada/Fasolia)

posted by Lisa UK 03-25-100 2:01 AM

Greek Bean Soup (Fasolada/Fasolia)

1 pound navy/white haricot beans, soaked overnight
1/2 cup olive oil.
2 cups chopped onions.
2 teaspoons minced garlic (optional.)
1 large carrot, chopped.
2 stalks celery including the leaves, chopped.
1 (6 oz.) can tomato puree.
3 quarts water.
1 cup chopped flat leaf parsley.
Salt and pepper to taste.

Sauté the onion, garlic, carrot, and celery in oil until limp. Add the tomato puree and the water. Bring to a boil. Drain the beans and add them. Add salt and pepper to taste. Simmer for about 2 hours, or until beans are tender. Add the parsley 15 minutes before removing from the heat.

May add peeled and cubed potatoes too about 1/2 an hour before you want to serve it. This simmers away all day on the stove on a really low heat and the smell is amazing.

Fasoulada is a very popular bean soup. It is usually eaten with feta cheese and crusty bread and is a real comfort food. It's a good, hearty soup and certainly fills you up!

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