Bean Soup Fasolatha Food

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FASOLATHA - WHITE BEAN AND TOMATO SOUP



Fasolatha - White Bean And Tomato Soup image

Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients.

Provided by [email protected]

Categories     Main Course

Time 2h5m

Number Of Ingredients 7

500 grams /17.6 dried Cannellini beans (or other small white beans) ((soaked in water overnight))
1 large onion (minced)
2 carrots (sliced)
1 stick of celery (chopped)
150 grams / 5.3 oz fresh tomato (grated)
1 tablespoon tomato paste
150 grams /5.3 oz olive oil (extra virgin)

Steps:

  • Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
  • Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
  • Pour in 3 liters of water and bring to a boil over hight heat.
  • Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
  • Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
  • Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.

Nutrition Facts : Calories 790 kcal, Carbohydrate 87 g, Protein 28 g, Fat 39 g, SaturatedFat 6 g, Sodium 45 mg, Fiber 33 g, Sugar 4 g, UnsaturatedFat 33 g, ServingSize 1 serving

FASOLATHA (GREEK BEAN SOUP)



Fasolatha (Greek Bean Soup) image

The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay.

Provided by Molly53

Categories     Lunch/Snacks

Time 50m

Yield 7 serving(s)

Number Of Ingredients 8

1 lb navy beans (or any other small dried white bean)
3 carrots, peeled and sliced
1 onion, peeled and chopped
3 stalks celery, chopped (leaves included)
1 cup tomato sauce
1 cup olive oil
salt
pepper

Steps:

  • Soak the beans in water over night.
  • Strain the water and place the beans in a pot with new water.
  • Bring to a boil, remove from heat; strain water.
  • Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

Nutrition Facts : Calories 391.6, Fat 31.4, SaturatedFat 4.4, Sodium 370, Carbohydrate 23.2, Fiber 8.6, Sugar 4, Protein 6.3

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)



Traditional Greek bean soup recipe (Fasolada) image

Looking for an authentic Greek bean soup (fasolada) recipe? Find out how to make it the traditional Greek way! This is the authentic recipe for fasolada, a trademark dish that has nourished generations.

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h40m

Yield 6

Number Of Ingredients 8

500g dry white kidney beans or cannellini beans or navy beans (18 ounces)
3-4 carrots, finely chopped
1 large white onion, finely chopped (if you love onions, add one more!)
3 stalks of celery, finely chopped
130ml extra virgin olive oil (1/2 cup)
2 tbsps tomato paste
a pinch of paprika (hot or sweet, according to preferance)
salt and freshly ground pepper, to taste (min 2 flat teaspoons each)

Steps:

  • To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
  • Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
  • Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
  • Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
  • Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 339kcal, Sugar 5g, Sodium 495.2mg, Fat 22g, SaturatedFat 3g, UnsaturatedFat 17g, TransFat 0g, Carbohydrate 29.6g, Fiber 8.7g, Protein 8.7g, Cholesterol 0mg

ANCIENT BEAN SOUP - (FASOLADA)



Ancient Bean Soup - (Fasolada) image

Don't be put off by the metric measures, just use the Zaar converter. Soaking the beans is not included in the timing.

Provided by Annacia

Categories     Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups white beans
1/2 liter water
200 g lard
3 onions, finely chopped
1/2 liter beef broth
2 garlic cloves
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon coriander
1 bunch parsley
2 bay leaves
salt and pepper

Steps:

  • Soak the beans in water over night.
  • Then boil them with a bay leaf, in water just to cover for 5 minutes.
  • Take the pot off the heat and cover for 1 hour.
  • Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
  • Add this to the beans.
  • Add the honey and allow to boil slowly for a few more minutes.
  • Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.

Nutrition Facts : Calories 480.7, Fat 38.4, SaturatedFat 13.9, Cholesterol 31.7, Sodium 324.9, Carbohydrate 27, Fiber 5.2, Sugar 5.5, Protein 8

GREEK FASOLATHA (NAVY BEAN SOUP)



Greek Fasolatha (Navy Bean Soup) image

This hearty bean and vegetable soup is both colorful and delicious. The original recipe was found at EatGreekTonight.com. Posted for ZWT #6--2010. Preparation time does NOT include overnight soaking of the beans.

Provided by CarrolJ

Categories     One Dish Meal

Time 1h45m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 9

2 1/4 cups dried navy beans (about 1 pound)
2 cups carrots (sliced in rounds)
2 cups celery (chopped in 1 inch pieces)
2 cups celery leaves (chopped coarsely)
3/4 cup olive oil
1 cup onion (finely chopped)
1 teaspoon pepper
1 teaspoon salt
2 medium tomatoes (finely chopped)

Steps:

  • Soak the bean in water overnight.
  • Drain beans then place in a large pot with 7 cups of cold water.
  • Add all the veggies and cook for 1 hour or until everything is tender.
  • Add the olive oil and salt and pepper.
  • Cook for another 10- 15 minutes.
  • Serve.

Nutrition Facts : Calories 408.4, Fat 21.4, SaturatedFat 2.9, Sodium 355.5, Carbohydrate 42.9, Fiber 16.5, Sugar 6.1, Protein 14.1

FASOLADA (GREEK BEAN SOUP)



Fasolada (Greek Bean Soup) image

Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. This is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. The cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (I use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).

Provided by evelynathens

Categories     Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 kg dried navy beans, soaked overnight (cannelini beans are traditional in greece)
1/2 cup olive oil
4 tablespoons tomato paste
2 garlic cloves, minced
1 1/2 cups onions, cut in small dice
1 1/2 cups celery, cut in small dice
1 1/2 cups carrots, cut in small dice
1 1/2 cups potatoes, cut in small dice
1/3 teaspoon red chili pepper flakes
salt and pepper
Tabasco sauce
Tabasco jalapeno sauce (jalapeno)
grated parmesan cheese

Steps:

  • Cook the beans until tender. Drain.
  • In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
  • Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

FASOLATHA



Fasolatha image

Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 13

1 cup white kidney beans
1 onion, thinly sliced
2 small carrots, sliced
1 stalk celery, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup olive oil
3 cups water
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

  • Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
  • Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
  • If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 26.8 g, Fat 18.4 g, Fiber 6.8 g, Protein 9 g, SaturatedFat 2.6 g, Sodium 198.3 mg, Sugar 4.3 g

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